There are some traditional summer treats that are too good not to explore. Cucumber tea sandwiches paired with a refreshing glass of iced tea is one of these. This conceptually simple recipe requires the freshest of ingredients and a couple tricks to create the delectable treat you would expect to find at the finest of English teas.
This modernized recipe substitutes softened whipped cream cheese for the hand churned butter that was historically used. Nothing from a supermarket can provide the rich creaminess of butter just off the farm.
Fortunately, you can still get fresh cucumbers from your garden or the local farmers market. Removing the skins and seeds, thinly sliced on a mandolin, and salting creates the perfect cucumber bite.
(Note: If you are making sandwiches a couple hours before you plan to serve them, make sure you cover them with a slightly damp towel, completely seal them from the air with a plastic wrap or a reusable bees wax cover and store in the refrigerator. They dry out very quickly. You want them to be very fresh.)
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