Prep 0 mins
Cook 0 mins
- 1 large English cucumber, peeled, sliced paper thin
- 1⁄2 teaspoon salt
- 2 tablespoons white vinegar
- 1 cup unsalted butter, softened
- 1⁄4 cup fresh tarragon, minced
- 1⁄4 cup fresh chervil, minced
- 30 slices whole wheat bread, enough to make 72 (2x4inch) rectangles (thin slices)
- to taste watercress leaf (optional)
- to taste mayonnaise (optional)
- to taste fresh parsley, chopped (optional)
- Put cucumber slices into a large, non-metal bowl.
- Toss with salt. Sprinkle with vinegar.
- Toss to mix well.
- Let stand 1 hour.
- Drain well in colander.
- Blend butter, tarragon and chervil.
- To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
- Close sandwiches.
- Trim crusts.
- Cut into 36 rectangles.
- Arrange on platter, garnished with watercress leaves.
- Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.
This were a very good and mild sandwich. I did not have the chervil but the tarragon added a nice flavor. I actually did not make a tea sandwich but just regular sized sandwiches for the family. We did toast the bread and used a dash of red wine vinegar on each sandwich. We all enjoyed them!
I made these for a picnic and they were quite popular. I found I didn't need the whole cup of butter to make the sandwiches, but I'm sure I'll have no trouble using the rest up. :) Thanks!
I use this recipe along with a variety of other tea sandwiches for a small old fashioned tea party, this on took top billing. I did not alter recipe at all. Thank You.