Recipe by COOKGIRl
I replaced standard cucumbers with lemon cucumbers from our garden! Adapted from ichef.com with a nod and hat doff to another site (grouprecipes.com) for the hummus idea. If you dislike mint, try another fresh herb: basil is always an excellent choice, lovage, salad burnet or good ol' parsley. For a more substantial meal, add greens-arugula, baby spinach, loose leaf lettuce; perhaps some finely minced shallots, heirloom toms, ad infinitum...
Top Review by Iceland
I replaced with 4 tsp low fat sour cream and used my Jamie Oliver flavor shaker to mix the ingredients. This was so great! I served it with cucumbers and other fresh veggies for dinner. we decorated the sandwiches with fresh basil as suggested but the mint leaves were deffinitely the reason that i loved this so much, i am going to make this all the time.
- 1 egg yolk
- 1⁄4 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1⁄3 cup fresh mint leaves, loosely packed
- 1⁄2 cup sunflower oil
- salt, to taste
- cracked black pepper or white pepper, to taste
- 8 thin slices homemade wheat bread, your choice to remove crusts (ok to substitute white or multi grain bread-we used a 9-grain bread with sunflower seeds)
- 3 lemon cucumbers, peeled and thinly sliced (approximately)
- greens, washed and dried (optional)
Directions See How It's Made
- Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
- Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
- With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
- Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
- On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
- Cut each sandwich into quarters before serving.