These sandwiches are perfect for a summer’s day. You do need to salt the cucumber or you will end up with soggy ones. I got this recipe from the Sunday Times that featured one in the Fortnum and Mason The Cookbook. Next time I make these I will take some photographs.
8 large slices of good white bread
200g cream cheese
2 tbsp chopped mint
Juice and grated zest of 1/2 lemon
Butter, softened for spreading
Peel the cucumber and trim so it is the same lengths the slices of bread. Slice the cucumber very thinly lengthways, put the slices on a board and sprinkle lightly with salt. Leave for 20 minutes then pat dry.
Put the cream cheese into a bowl and beat in the mint, lemon juice and zest and some salt and pepper.
Lightly butter the bread and spread it with the cheese mixture.
Arrange the cucumber on half the slices of bread then sandwich together with the remainder. Cut the crusts off and cut each sandwich into four.