Cucumber Sandwiches
Ingredients
- 1 pcCucumber (thinly sliced)
- 400 gWhite bread (white bread slices)
- 150 gFresh cheese (at room temperature)
- 30 gUnsalted butter (softened)
- 1 tbspDill (chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Soft white bread slices filled with crisp cucumber ribbons. The dill cream provides a touch of acidity and a melting texture that contrasts with the vegetable's crunch.
- 1
Slice the cucumber into almost translucent rounds. Spread them on a clean cloth, sprinkle with sea salt and let drain for 10 minutes. Pat them dry thoroughly: they must not release water to avoid soggy bread.
- 2
In a bowl, work the cream cheese with a fork to soften it. Mix in the chopped dill, a dash of lemon juice, and pepper. The cream should be smooth and homogeneous.
- 3
Spread each bread slice with a thin layer of butter, then the cheese mixture. Arrange the cucumbers overlapping. Close, remove the crusts with a serrated knife, and cut into neat triangles.
Frequently asked questions
How do you get this dish right?
- Butter creates a waterproof barrier that prevents moisture from the cheese and cucumber from softening the bread.
- Use a very sharp serrated knife for a clean cut without crushing the bread crumb.
How long does this dish keep?
Consume immediately. The bread dries out quickly and the cucumber eventually releases water even after draining.
