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Author Notes: I'm not one of those people who spend five minutes shellacking a layer of butter as thin as parchment on each slice of bread, working the knife back and forth like a bricklayer with his trowel until the butter is perfectly even. No, I'm a slatherer. Always have been. I'm not happy until I can no longer see the surface of the bread beneath its creamy cap of butter. I recommend you seek out some Organic Valley butter and make some of these delicate little sandwiches yourself. - Merrill Stubbs
- 1 English (seedless) cucumber
- 2 slices white or wheat sandwich bread (preferably Pepperidge Farm Very Thin)
- good quality salted butter, at room temperature
- freshly ground black pepper
- Peel the cucumber and cut 8 thin rounds. Spread one side of a slice of bread with about 1 teaspoon of butter and arrange the cucumber in overlapping rows over the butter. Sprinkle the cucumber with salt and pepper to taste. Butter the second slice of bread and make a sandwich. Slice off the crusts and cut the sandwich into 3 equal rectangles. Eat, accompanied by a glass of homemade iced tea or white wine.
- This recipe is a Community Pick!
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