CUCUMBER AND BUTTER TEA SANDWICHES
Make and share this Cucumber and Butter Tea Sandwiches recipe from Food.com.
Provided by Woowoose
Categories Lunch/Snacks
Time 25m
Yield 20 sandwiches
Number Of Ingredients 4
Steps:
- Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
- Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
- Cut crust off sandwiches and then cut sandwiches into quarters.
Nutrition Facts : Calories 55.9, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.1, Sodium 64.5, Carbohydrate 6.9, Fiber 0.4, Sugar 0.8, Protein 1.1
CUCUMBER TEA SANDWICHES
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 18 tea sandwiches
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
- Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
- Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER
Make and share this Cucumber Tea Sandwiches with Tarragon Butter recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Yield 36 sandwiches
Number Of Ingredients 10
Steps:
- Put cucumber slices into a large, non-metal bowl.
- Toss with salt. Sprinkle with vinegar.
- Toss to mix well.
- Let stand 1 hour.
- Drain well in colander.
- Blend butter, tarragon and chervil.
- To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
- Close sandwiches.
- Trim crusts.
- Cut into 36 rectangles.
- Arrange on platter, garnished with watercress leaves.
- Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.
Nutrition Facts : Calories 105.8, Fat 5.9, SaturatedFat 3.4, Cholesterol 13.6, Sodium 143.7, Carbohydrate 10.2, Fiber 1.7, Sugar 1.4, Protein 3.2
CUCUMBER TEA SANDWICH FLOWERS
Provided by Sandra Lee
Categories appetizer
Time 10m
Yield about 30 sandwich flowers
Number Of Ingredients 8
Steps:
- Special equipment: Medium sized star pastry tip
- In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.
- Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.
- In a small bowl, blend the butter and tarragon and set aside.
- To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.
- Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.
CUCUMBER SANDWICHES WITH HERB BUTTER
Provided by Liz Logan
Categories appetizer
Time 30m
Yield Four triangular sandwiches
Number Of Ingredients 5
Steps:
- Using a mandoline or a very sharp knife, cut the cucumber into thin slices and place them on a paper towel. You will need about 18 cucumber slices. Salt the cucumber lightly and cover with a paper towel. Let stand for 20 minutes so that any excess moisture is absorbed.
- In a small bowl or a blender, combine the butter with the chopped dill. Using a small spatula, lightly spread the dill butter on each slice of bread. Be sure to butter the bread all the way to the edges so that the slices stay moist and don't curl.
- Place 9 or more cucumber slices on one slice of bread, layering them in 3 rows. Top with a second slice of bread. Using a serrated knife, cut the sandwich diagonally to create two triangles. Repeat, using the remaining cucumber slices and slices of bread.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 1 gram, TransFat 0 grams
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