Cucumber Sandwiches With Herb Butter Food

CUCUMBER SANDWICHES WITH HERB BUTTER

Steps:

• Using a mandoline or a very sharp knife, cut the cucumber into thin slices and place them on a paper towel. You will need about 18 cucumber slices. Salt the cucumber lightly and cover with a paper towel. Let stand for 20 minutes so that any excess moisture is absorbed.
• In a small bowl or a blender, combine the butter with the chopped dill. Using a small spatula, lightly spread the dill butter on each slice of bread. Be sure to butter the bread all the way to the edges so that the slices stay moist and don't curl.
• Place 9 or more cucumber slices on one slice of bread, layering them in 3 rows. Top with a second slice of bread. Using a serrated knife, cut the sandwich diagonally to create two triangles. Repeat, using the remaining cucumber slices and slices of bread.

CUCUMBER HERB-BUTTER TEA SANDWICHES

Steps:

• In a small bowl combine the butter, chives, thyme, lemon zest and salt. If time permits, allow this to sit for 2-3 hours (or overnight) to blend flavors. Cut crusts off the bread. Working on one sandwich at a time (to keep the bread ultra fresh) spread a generous amount of the herb butter on one side of each piece of bread. Place 4 cucumber slices on the sandwich, separated and not overlapping. Place second piece of bread over and very gently slice the sandwich into 4 small squares. Place sandwiches on a serving platter and cover with a moderately damp tea towel for up to about an hour. Re-dampen the towel if it dries out too much.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

CUCUMBER SANDWICHES

Steps:

• In a large bowl, combine cream cheese and dressing mix. Spread on 1 side of each slice of bread. Peel cucumbers if desired; thinly slice and place on 6 slices of bread. Top with remaining bread. Serve immediately.

CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER

Steps:

• 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.

CUCUMBER AND CREAM CHEESE TEA SANDWICHES

Steps:

• Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
• In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
• Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
• Cut crusts from each sandwich and then cut into quarters.

CUCUMBER AND BUTTER TEA SANDWICHES

Steps:

• Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
• Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
• Cut crust off sandwiches and then cut sandwiches into quarters.

ENGLISH TEA CUCUMBER SANDWICHES

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

HERB CHEESE TEA SANDWICHES

Steps:

• Combine all ingredients except for the bread in a large bowl and blend well.
• Spread filling over half of the bread slices.
• Top with top slice and cut into triangles.