Cucumber And Mastershalum Tea Sandwiches Tasty Dish Recipes

CUCUMBER SANDWICHES

Steps:

• Peel the cucumber, cut in half lengthways, and slice crossways as thinly as possible.
• In a small bowl, combine the butter and orange zest and stir until the mixture is creamy and the ingredients are well-blended.
• Spread each slice of white bread with the butter mixture, arrange several slices of cucumber on each slice and top with the whole-wheat bread, and cut each sandwich into 4 triangles.
• To serve: Arrange the sandwiches on a platter, alternating white and brown sides of the sandwiches and garnish with mint sprigs and orange slices.
• On cucumbers: Of course traditionally the cucumber is peeled, but to modern tastes, many cucumbers available - such as Lebanese or continental, just those names alone would be enough to have Lady Bracknell turning in her grave! - really don't need peeling.

CUCUMBER TEA SANDWICHES

Steps:

• Combine creme fraiche and dill.
• Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
• Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
• Pierce garnish with frilly toothpick and through the sandwich.

CUCUMBER AND MASTERSHALUM TEA SANDWICHES (-- TASTY DISH--)

Steps:

• Spread each slice of bread with *condiment of choice as suggested.
• *Note: to make the optional condiment combine all the ingredients in a small bowl and mix well.
• Arrange about 8 cucumber slices on half of the bread slices. Garnish with a few sprigs of fresh dill.
• Next arrange the nasturtium (aka Mastershalum) leaves or baby spinach leaves on the other 3 slices of bread.
• Season with salt and pepper to taste.
• Cut the sandwiches in quarters and arrange on a platter or cover and refrigerate until ready to eat.