October 27, 2019
Cucumber sandwiches were identified as one of the best foods to eat to stave off dehydration. Cucumbers have high water content and natural cooling properties.
A traditional cucumber sandwich is just bread and butter with cucumbers, but I like to add a little bit of mayonnaise to make the butter easier to spread, and a little dill and white pepper which I finds compliments the flavor of the cucumber nicely.
I cut off the crusts to make the sandwiches more homogenous in texture, but you can leave them on if you like. If you do cut the crusts off like me, I recommend saving the crusts to make a (bread pudding)[../bread-pudding] or breadsticks.
- 1 Cucumber
- 10 slices White Bread
- 3 tablespoons butter, softened at room temperature
- 3 tablespoons mayonnaise
- 1 tablespoon fresh dill
- white pepper
- Combine the softened butter, mayonnaise, and dill in a bowl and mix well to combine into a spread.
- Peel the cucumber.
- Use a mandolin slicer, a wide grater, or a cheese slicer to slice the cucumber into thin cross-sections.
- Place the cucumber slices between two paper towels and salt to quickly pickle and to remove excess moisture.
- Lay two slices of bread on a cutting board and spread a generous amount of the dill butter mixture onto each side.
- Lay the cucumbers in an overlapping pattern on one side of the bread. Season with some white pepper.
- Place the two pieces of bread together and use a bread knife to cut off the crusts.
- Slice the sandwiches on the diagnal to form four triangles.
- Arrange on a plate and serve immediately.
Written by Will Chiong who lives and works in New York building useful things.