Cucumber sandwiches have a well-deserved reputation for being a dainty food served to ladies with their afternoon tea. They are eaten – oh so delicately – as a finger food. My grandmother served these to me when I was growing up and I remember thinking they were so very elegant.
Cucumber sandwich recipes show up in all sorts of southern cook books – and for good reason. Besides allowing for endless variations, cucumber sandwiches are easy to make and taste terrific! Some recipes instruct you to shred the cucumbers and others insist that you thinly slice the cucumbers. Some recipes call for chopped parsley and others for chopped mint. I prefer shredding as it allows one to drain off much of the liquid and avoid soggy bread. And since Alamo Annie is a Texan before she is a southerner, it made sense to use cilantro as the herb of choice. You can make the recipe below a day or so ahead of time and it will retain its nice texture and colors.
What surprised me the most was how much my meat-eating spouse liked these and asked for seconds. The world is, indeed, a mysterious place. I never thought of feeding cucumber sandwiches to men folk and will do so as long as they are willing to abide some time-honored traditions. The bread must be thinly sliced and the crusts removed. Even if one consumes cucumber sandwiches in a man cave, one must use their very best manners when eating them in order to honor the teachings of one’s grandmother.
1 English cucumber, ends trimmed and lightly peeled
1/8 t salt
8 oz organic cream cheese, room temperature
1 T mayonnaise
1 T cilantro, chopped
1 green onion, chopped
salt, white pepper to taste
- Shred the cucumber, mix in salt, and drain in a colander for about 30 minutes.
- Combine cream cheese and mayonnaise. Add chopped cilantro, onion, and cucumber. Chill, covered, unless using right away.
- Spread on very thin bread, crusts removed. Slice into dainty serving sizes.