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Cucumber Sandwiches

The classic British afternoon tea sandwich: wafer-thin cucumber, salted and drained so it never weeps, laid between thin slices of lightly buttered white bread with the crusts cut away and the sandwich sliced into neat fingers.

SnacksMainsVegetarianUnder 400 kcalUnder 30 min
15 minEasy398 kcalper serving
Cucumber Sandwiches

Instructions

  1. Peel 150 g of cucumber and slice it as thinly as you possibly can, ideally on a mandoline or with a swivel peeler, aiming for slices no thicker than 2 mm.
  2. Toss the slices in a bowl with 0.5 tsp of fine sea salt and 1 tsp of white wine vinegar, tip into a sieve set over the bowl and leave to drain for 20 minutes. This draws out the water that would otherwise soak the bread.
  3. Spread the drained cucumber over a clean tea towel or kitchen paper, lay another sheet on top and press gently. The slices must be dry to the touch before they go near the bread.

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Per serving

398kcal
10gprotein
55gcarbs
15gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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