Time 25m Yield 18 tea sandwiches Number Of Ingredients 10 Steps:
In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest. Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread–it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread. Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
Time 30m Yield 4 dozen. Number Of Ingredients 15 Steps:
In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.
Number Of Ingredients 7 Steps:
In a small bowl, combine butter, chives, and mustard. Spread bread slices with a layer of seasoned butter. Top 8 bread slices with 2 slices each prosciutto and a layer of sliced cucumber. Season with pepper. Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal. Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours.
Time 15m Yield 12 sandwiches Number Of Ingredients 6 Steps:
Cut out rounds out of bread–white or wheat. Spread each round with butter. Spread a tad of soft cream cheese on top of the butter. Place a cucumber slice on top of this. Sprinkle with salt and pepper. Put a tiny piece of parsley on top OR sprinkle a little dry parsley or dill on top. Refrigerate.
Time 25m Yield 12 Number Of Ingredients 8 Steps:
Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth. Spread cream cheese mixture evenly on one side of each bread slice. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
Time 10m Yield 32 sandwich triangles Number Of Ingredients 7 Steps:
Peel the cucumber, cut in half lengthways, and slice crossways as thinly as possible. In a small bowl, combine the butter and orange zest and stir until the mixture is creamy and the ingredients are well-blended. Spread each slice of white bread with the butter mixture, arrange several slices of cucumber on each slice and top with the whole-wheat bread, and cut each sandwich into 4 triangles. To serve: Arrange the sandwiches on a platter, alternating white and brown sides of the sandwiches and garnish with mint sprigs and orange slices. On cucumbers: Of course traditionally the cucumber is peeled, but to modern tastes, many cucumbers available - such as Lebanese or continental, just those names alone would be enough to have Lady Bracknell turning in her grave! - really don’t need peeling.
