Perfect Cucumber Sandwiches

A classic treat for any teatime or garden party.

Ingredients

cucumber
sandwich loaf, thinly sliced
softened butter
salt (Malden salt for preference)

Method

For perfect cucumber sandwiches, the cucumber needs to lose some of its water content. Wash the cucumber, peel if preferred and slice thinly. Place the slices into a large sieve or colander and sprinkle with salt. Allow to drain for 1-2 hours, turning gently from time to time. Finally, press with the back of a spoon to remove any remaining liquid. Turn cucumber slices onto a clean tea towel or kitchen paper and pat dry.

Butter the required number of bread slices, which can be white, brown or a combination (one side white, one brown). If making a quantity of sandwiches, buttering is easier with a small spatula than with a knife. Line up buttered slices on a board and cover each with a layer of cucumber slices. Top with the second slice of bread, press lightly and trim off the crusts using a sharp knife. Cut into serving sized squares, triangles or rectangles. You can also make fancy shapes using biscuit cutters.

Sandwiches can be made a few hours in advance and stored before cutting into serving shapes by stacking and wrapping tightly in cling film or foil and storing in the refrigerator.

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