Cucumber Tea Sandwiches with Tarragon Butter

Ingredients

• 1 large English cucumber, peeled, sliced paper thin
• 1/2 teaspoon salt
• 2 tablespoons white vinegar
• 1 cup unsalted butter, softened
• 1/4 cup minced fresh tarragon
• 1/4 cup minced fresh chervil
• 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles
• Watercress leaves, optional

Preparation

1. Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well.
2. Let stand 1 hour. Drain well in colander.
3. Combine butter, tarragon and chervil.
4. To assemble, spread butter over 1 side of each bread slice.
5. Cover 15 slices with cucumbers, dividing evenly.
6. Close sandwiches. Trim crusts. Cut into 36 rectangles.
7. Arrange on platter, garnished with watercress leaves.

I admit I adore cucumber sandwiches, especially on warm days. Nice and light they are a delight to eat and relatively guilt free. Here is a recipe I found on the web. To find more delightful recipes just type in "tea sandwiches" into Googles search box and the results are amazing and mouthwatering.

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