Cucumber Tea Sandwiches with Mint-Chile Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Use this recipe as a template, and customize according to your preferences. Try adding watercress, baby lettuce greens, or thinly sliced poached chicken breast. Ingredients:
6 tablespoons butter, softened |
3 tablespoons chopped fresh mint |
1/4 teaspoon salt |
1 serrano chile, seeded and finely chopped |
12 (1-ounce) slices white sandwich bread |
1 1/2 cups thinly sliced english cucumber |
1 tablespoon fresh lime juice |
Directions:
1. Combine first 4 ingredients, stirring until well combined.
2. Trim crusts from bread; discard crusts. Spread each bread slice with about 1 1/2 teaspoons butter mixture. Place cucumber in a small bowl, and drizzle with lime juice; toss to coat. Arrange cucumber slices in an even layer over buttered sides of 6 bread slices; top with remaining bread slices, buttered side down. Cut sandwiches diagonally into quarters.
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