Cucumber Tea Sandwich

A community recipe by siegfriedandtristan

Not tested or verified by Nigella.com

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Introduction

Choose the best-quality white or wheat bread as possible.Bread slices should be lightly buttered not matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread. Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater. Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.

Ingredients

Serves: 0

½ cucumber (seedless, peeled and thinly sliced)
½ cup unsalted butter (room temperature)
½ cup finely chopped watercress
16 slices bread
salt (to taste)
½ cup alfalfa sprouts

Method

Cucumber Tea Sandwich is a community recipe submitted by siegfriedandtristan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread.

Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down