Name: Marinated cucumber sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lebanese cucumbers (260g/8 ounces), sliced thinly lengthways; 1 tablespoon white wine vinegar; 1 tablespoon finely chopped fresh dill; 1/2 teaspoon sea salt flakes; 1/2 teaspoon caster (superfine) sugar; 1/4 teaspoon cracked black pepper; 30 gram (1 ounce) butter, softened; 8 slice wholemeal bread (360g); 1/2 cup (120g) crème fraîche

Ingredients

2 lebanese cucumbers (260g/8 ounces), sliced thinly lengthways

1 tablespoon white wine vinegar

1 tablespoon finely chopped fresh dill

1/2 teaspoon sea salt flakes

1/2 teaspoon caster (superfine) sugar

1/4 teaspoon cracked black pepper

30 gram (1 ounce) butter, softened

8 slice wholemeal bread (360g)

1/2 cup (120g) crème fraîche

Method

1.Combine cucumber, vinegar, dill, salt, sugar and pepper in medium bowl. Cover; refrigerate 2 hours.

2.Drain cucumber; discard excess liquid.

3.Spread butter over bread slices. Spread crème fraîche over half the buttered bread slices; top slices with cucumber then remaining bread. Discard crusts; cut each sandwich into four finger sandwiches.

The cucumber can be sliced with a vegetable peeler for even, thin slices.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook