If you are growing cucumbers in your garden as I am, they are in now in full production. I enjoy making these sandwiches these days and serving with lemonade, iced tea or coffee, a glass of wine or beer throughout our warm summer.
1 sandwich loaf, sliced horizontal which is available at Loblaw’s in the bakery department. If the whole loaf is not used at one time, wrap it well and freeze for another time.
2 small or 1/2 long seedless cucumber, thinly sliced
1/4 tsp (1 ml) salt
1/2 cup (125 ml) butter, softened to room temperature
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) packed, finely chopped fresh mint leaves
1/2 tsp (2 ml) lemon juice or more to taste
Salt and pepper to taste
Discard top and bottom crusts of bread. Cut off side crust.
- Sprinkle the cucumber slices with the salt and leave for 20 – 30 minutes to extract the juices. Squeeze the slices to press out the juice and discard juice or use in a soup.
- In a bowl, beat together the butter and mayonnaise. Add mint. Season to taste. Lay the cucumber slices along the bread slice, partially over lapping in one layer. Spread butter mixture on second slice. Gently place it over the cucumbers. Press gently but firmly together. Cut into finger shapes. Chill before serving.