Wash the cucumbers (peel them if the skin is waxed or the peel is bitter).
Slice the cucumbers in thin, even rounds about ¹⁄16- to ¹⁄8-inch thick.
Spread a thin layer of butter on each bread slice.
On 4 slices of bread, overlap 6 to 10 thin cucumber slices to make the filling then season with salt and pepper.Top the sandwiches with remaining 4 slices of buttered bread.
* Select a white bread with a good, even texture not soft like a country loaf.
Variations: Use cream cheese or a mild chèvre instead of butter. You can also add a sprig of fresh dill or Italian flat-leaf parsley to the sandwich.
1 to 2 small cucumbers, any variety
1 to 2 Tbsp. salted butter at room temperature
8 pieces white bread from a small loaf, thinly sliced*
Salt and pepper to taste
1 to 2 Tbsp. salted butter at room temperature
8 pieces white bread from a small loaf, thinly sliced*
Salt and pepper to taste
This article appears in Jul 1-31, 2008.