by Gordon Hamilton

Created on: August 19, 2008   Last Updated: March 26, 2011

Cucumber sandwiches are often described as refreshing, or made to appear dainty and visually appealing. It is less often, however, that straightforward cucumber sandwiches are deemed to be tasty. This is simply due to the high water content in cucumber and in order to enjoy cucumber sandwiches to the full, a way has to be found to enhance the delicate flavour without overwhelming it altogether.

For this simple yet delicious cucumber sandwich you will require:

1 medium cucumber
1 12” French bread stick
3 to 4oz low fat cream cheese
1 tsp freshly chopped dill leaves
White wine vinegar
Salt and white pepper

Preparation method

Wash the cucumber thoroughly and dry it. Cut off the top and tail. Lay the cucumber flat on a chopping board and hold it steady with your weaker hand. Use your stronger hand to slice strips the length of the cucumber with a vegetable peeler. The first strip will not be very wide and may be worth discarding. As you near the centre, however, the strips will get gradually wider.

Lay the strips of cucumber in a flat bottomed dish and season evenly with salt and white pepper. Pour over enough white wine vinegar to cover the cucumber strips. Cover and refrigerate for at least one hour.

Slice the bread stick in half horizontally. Spread the cream cheese evenly over the bottom half of the bread. Carefully lift the cucumber strips one by one from the liquid with cooking or salad tongs. Shake them gently to get rid of as much liquid as possible. Alternatively, you may wish to pat them dry on kitchen paper. Lay the strips of cucumber evenly on top of the cream cheese. Scatter the chopped dill over the cucumber and place the top on the sandwich. Slice in to three or four equal portions and serve immediately.

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