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
English (seedless) cucumber
slices white or wheat sandwich bread (preferably Pepperidge Farm Very Thin)
good quality salted butter, at room temperature
freshly ground black pepper
In This Recipe
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.