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Salads & Sandwiches >  England >  Tea Time >  Cucumber Sandwiches >

 

Cucumber Sandwiches

• 1 medium cucumber, sliced thin

• 1/2 C cider vinegar

• 1 C water

• 8 oz. cream cheese, softened

• 1/4 C mayonnaise

• 1/4 tsp. garlic powder

• 1/4 tsp. onion salt

• Dash Worcestershire sauce

• Bread slices, crusts removed

• Pimento-stuffed green olives, thinly-sliced (for garnish)

• Dash of paprika

Score cucumber lengthwise with fork; then slice thin. In medium bowl, combine vinegar and water. Add cucumber slices. Let stand at room temperature for at least thirty minutes; then drain. In the meantime, combine the cream cheese, mayonnaise, garlic powder, onion salt and Worcestershire. Spread two bread slices with cream cheese mixture; top one side with four slices of cucumber, olive slices and paprika. Close sandwich with second slice of bread and cut into squares, if desired. Repeat process with remaining ingredients.

 

Note: If preferred, use pumpernickel or rye instead of white bread when making cucumber sandwiches (as pictured below right).

 

     

*Cucumber Sandwiches images (C) Shenanchie.

Related Links:

• Food Fare Articles: Tea Time

• Food Fare Culinary Collection: English Epicurean

• Food Fare Culinary Collection: Tea Time

• Larkin Community Cookbook

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