Cucumber Tea Sandwiches with Tarragon Butter

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Cucumber Tea Sandwiches with Tarragon Butter

Serves: 15


	Ingredients 1 large English cucumber, peeled, sliced paper thin 1/2 tsp salt 2 Tbsp white vinegar 1 cup unsalted butter, softened 1/4 cup minced fresh tarragon 1/4 cup minced fresh chervil 30 each thin slices whole-wheat bread, enough to make 72 (2" x 4") rectangles Watercress leaves, optional

Method

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.