I haven’t actually tasted one of these. My kids will not share! Selfish little monkeys! But I guess that is that best indicator of all that they are a kid-friendly snack. We’ve got a thing for cucumbers dosed in vinegar at our house though. I imagine it’s not a such a thrill for most families. Still, you never know…
The recipe is adapted from one I found in The New York Times Cookbook. I think proper finger sandwiches are supposed to be wrapped in plastic wrap and refrigerated for a while, but I opted not to.
1/4 – 1/3 of a medium cucumber (preferably European Greenhouse), peeled and sliced
Salt and Pepper
4 slices of whole grain bread
Butter for spreading
Place the cucumbers in a small bowl, pour over enough white vinegar so that they are well coated. A bit of extra vinegar at the bottom of the bowl is fine. Sprinkle on a little bit of salt and pepper to taste and stir to coat. Allow the cucumbers to sit for five or ten minutes.
Prepare the bread slices by spreading on a thin layer of butter to coat one side of each slice. Shake any excess vinegar off of the cucumber slices and arrange them on two of the bread slices, overlapping slightly or in two layers. Top with another slice of bread. Cut off the crusts. Cut into quarters, preferably triangles, and serve.
Yield: 8 finger sandwiches
Prep-time: 5 – 10 minutes