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
Instructions
Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander. Combine 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.
