Cucumber Tea Sandwiches with Tarragon Butter
Dainty cucumber tea sandwiches with fresh tarragon and chervil-infused butter.
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 (2 x 4-inch) rectangles
Watercress leaves (optional)
- Put cucumber slices in large bowl. Sprinkle with the salt and vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.
- Combine the butter, tarragon and chervil.
- To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with the cucumbers, dividing evenly. Close sandwiches, butter side down. Trim crusts. Cut into 36 rectangles. Arrange on platter, garnished with watercress leaves, if desired.
Makes 36 tea sandwiches.