cucumber-mint tea sandwiches This is perhaps the most classic of tea sandwiches, and although it’s simple, it’s surprisingly delicious. Vary this basic recipe by replacing the mint with dill, thinly sliced radish, watercress, or shredded carrot. Instead of butter, you could spread a thin layer of mayonnaise, cream cheese, or goat cheese.
To Prepare Sprinkle the cucumber slices with salt and pepper and set aside in a colander for 10 minutes so any excess liquid can drain out. Pat dry with paper towels. Using a cookie cutter, cut two 2-inch rounds from each slice of white bread. Coat each circle on one side with a very thin layer of butter. Layer cucumber slices on top of the buttered side of 16 bread rounds. Add a tiny dab of butter and top with a mint leaf. Place another bread round on top, butter side down, and press the sandwiches together gently. Serve immediately or refrigerate, wrapped in plastic, until ready to serve or for up to 3 hours. happy cooking! Happy Cooking from the Potter Recipe Club! |
If you would like to subscribe to the Potter Recipe Club, |