Prep 5 mins
Cook 20 mins
Cut sandwiches after they are assembled to avoid messy edges and have a cleaner look. I find that extra chopped dill is nice. A nice looking garnish is a half a grape flat side down on a slice of cucumber.
- 240.97 g creme fraiche
- 44.37 ml chopped dill
- 20 slice white pullman bread, 1/4 inch thick, crusts removed
- 4 seedless European cucumber, peeled, sliced 1/4 inch thick
- Combine creme fraiche and dill.
- Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
- Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
- Pierce garnish with frilly toothpick and through the sandwich.
I'm extremely partial to cucumber sandwiches, and these were certainly very tasty. I dispensed with the elegance of toothpicks and garnish, though these sandwiches would undoubtedly be most at home on those occasions when elegance is appropriate! I made mine for 'My 3-chefs' as part of a 'take-to-work sandwiches' theme. L-o-v-e-d the creme fraiche and dill! Not at all sure what white pullman bread is; I made mine on crusty - rustic rather than elegant! - ciabatta, which is a favourite of mine when making sandwiches. And I left the crusts on! I also added some grindings of black pepper. So, not elegant, but seriously delicious: thank you for sharing this recipe, Dani Jean!