Yes, cucumber sandwiches, the kind that you must eat with your forefingers, and with your pinky finger sticking up into the air, along with your nose.
We attended a potluck champagne brunch on Sunday to which I brought these cucumber finger sandwiches and a batch of maple pecan scones. There’s honestly nothing really exciting about cucumber sandwiches. If anything, they can come off quite stuffy and bland. But they are a classic, so in my mind, they must be kept alive, no matter how overdone they are. I’ve tried many different versions in the past, playing with various herbs and breads. I find that this recipe really hits a home run with the crowd, and it’s really very simple and economical to make and feed a roomful of guests.
– use a firm cucumber; no need to seed
– use a soft, sweeter, multigrain bread (I prefer the Struan loaf from Atwater’s: a whole-grain slightly sweet artisan bread made with buttermilk, cornmeal, and honey)
– chill sandwiches before cutting into smaller squares
– don’t leave the crusts on; how uncouth!
1 medium firm cucumber
1 8-oz. package cream cheese, at room temperature
3 Tbsp mayonnaise
1 Tbsp dry Italian dressing mix
2 Tbsp fresh chopped parsley
8-10 slices soft multigrain sandwich bread
1. Peel and thinly slice cucumber on a mandoline or with a knife. Set aside.
2. Mix together cream cheese, mayonnaise, Italian dressing mix, and parsley. Let sit for about 30 minutes to let the flavors intensify.
3. Spread cheese mixture on a slice of bread. Add a thin layer of sliced cucumbers. Spread cheese on another slice of bread and press down firmly over the first slice. Repeat with the remaining pieces of bread. Refrigerate for 1 hour.
4. Remove and with a serrated knife, cut off the crusts from each sandwich, then slice into fourths.