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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.

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