Cucumber Sandwiches With Herb Butter

Ingredients

• ¼ cucumber, preferably seedless English variety, or 1 small American cucumber, peeled
• Salt to taste
• 4 tablespoons butter, softened
• ½ tablespoon chopped fresh dill
• 4 very thin slices pain de mie (firm white bread in loaf), crusts removed

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    362 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 61 milligrams cholesterol; 298 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four triangular sandwiches

Preparation

1. Using a mandoline or a very sharp knife, cut the cucumber into thin slices and place them on a paper towel. You will need about 18 cucumber slices. Salt the cucumber lightly and cover with a paper towel. Let stand for 20 minutes so that any excess moisture is absorbed.
2. In a small bowl or a blender, combine the butter with the chopped dill. Using a small spatula, lightly spread the dill butter on each slice of bread. Be sure to butter the bread all the way to the edges so that the slices stay moist and don’t curl.
3. Place 9 or more cucumber slices on one slice of bread, layering them in 3 rows. Top with a second slice of bread. Using a serrated knife, cut the sandwich diagonally to create two triangles. Repeat, using the remaining cucumber slices and slices of bread.

30 minutes