photograph by Melissa Placzek
This is made the same way as the radish sammy, except I add a little fresh basil or dill to the cream cheese and swap the radishes for cucumbers. When I worked at the tearoom I remember going out to the herb garden to gather the fresh basil leaves, pansies, johnny jump-ups, and nasturtiums for the sandwich tray. The cucumber sandwiches we made were much more delicate and cut into triangles. The perfect accompaniment to afternoon tea. The sandwich pictured above is a more rustic version, made on crusty Italian bread and topped with thick-cut cukes. Try it with a glass of sauv blanc. Cucumber sandwiches aren’t just for tea anymore!
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