by Alissa King

Created on: September 22, 2008   Last Updated: August 08, 2009

Whether you are planning a formal English tea or looking for some simple appetizers, the cucumber sandwich provides a light, tasty dish that doesn't require much preparation time.

Cucumber Sandwiches

Ingredients:

2-4 slices of soft, white bread
softened butter
1 cucumber, washed

Directions:

Spread butter evenly on one side of each piece of bread. Slice cucumber into rounds, extremely thin (1/8th inch). Layer cucumber slices on buttered bread, about 3 deep. Top with another slice of buttered bread. Cut off crusts. Cut sandwich lengthwise for finger sandwiches, or in an X to create triangles. Serve with fresh fruit for a light afternoon tea.

That's your basic cucumber sandwich. These dainty appetizers are associated with the Victorian era, for they tended to be eaten only by the upper classes who could afford to dine on foods with low nutritional value. The cucumber sandwich became popular again in both Britain and America when restaurants began offering high-tea as a novelty to working class people. Here is a variation on the old standby:

Cucumber Cream Cheese Sandwiches

Ingredients:

6-8 slices of rye or seminole white bread
2 small cucumbers
1 3oz package of cream cheese
1 tablespoon of melted butter
1/8 teaspoon of dill (optional)
2 teaspoons finely sliced green onions
1/2 teaspoon of lime juice

Directions:

Allow cream cheese to soften. In medium bowl, combine butter, cream-cheese, onion, and dill. Set aside. Peel cucumbers (small strips of skin here and there, ok) Slice cucumbers into rounds (1/8-1/4inch). Place cucumber slices in a small bowl, and sprinkle with lime juice. Gently stir slices to distribute lime juice. Set aside.

Generously spread cream cheese mixture on each piece of bread. Layer half of the slices with cucumbers, 3-4 slices deep, and then top with the remaining bread. Cut crusts off of bread, and slice lengthwise to create finger sandwiches. Serve with high tea or as an appetizer.

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