Cucumber Dill Tea Sandwiches
Makes 12 Sandwiches
Ingredients:
2 small Japanese seedless cucumbers
2 teaspoons of kosher salt
¼ cup organic cane sugar
½ cup cider vinegar
1 tablespoon of dry mustard
1 tablespoon of fresh dill chopped
6 slices of rye or whole-wheat bread
8 oz of semi-soft cheese or cream cheese
Method:
Slice cucumbers crosswise into 1/8 - inch - thick slices.
Place cucumber slices in a medium bowl and toss with salt.
Let cucumbers stand 15 minutes.
Rinse and drain cucumbers.
Pat dry.
In another bowl whisk together, vinegar, sugar, mustard, and dill until sugar is dissolved.
Stir in cucumber and let stand a minimum of 5 minutes.
Spread cheese on 6 slices of bread in a thin layer.
Layer cucumber slices on top of 3 slices of bread in a thin layer.
Top with remaining bread and remove crusts.
Cut sandwiches into halves, quarters, or triangles.