A Facebook friend of mine from something like 30 years ago, messaged and asked for the recipe for cucumber sandwiches that I served once or twice-30 YEARS AGO!
So, I’ve been racking my brain, and came up with a close proximity to what I believed I did. I thought I would share it here with you. You’re welcome. Plus, I have copied and pasted it from Facebook, so forgive formatting discrepancies.
Hey, I got your message. It was easier for me to post the recipe here than IM you. I can give you all the ingredients, but the proportions are pretty much to taste…
1 loaf of thin-sliced white bread-usually found in the deli
2 or 3 large cucumbers, peeled (mostly-I like to leave a little green on–English cucumbers are very good with this). Go ahead and peel, core (remove seeds-typically I’ll just grab a table or butter knife and circle it round and round until all the seeds fall out) and slice them to whatever width you desire for you sandwiches. Sprinkle them with salt and lay them out on paper towels to drain. Put paper towels on top, too. You might have to change paper towels if they are really juicy.
Make your spread: I combined softened 1 8 oz.cream cheese, mayo (1/2 C or so), a couple dashes wooster, garlic powder, onion powder, parsley, dill (if you like it) maybe some lemon juice-until it is spreadable consistency. Spread this on all slices of bread. I guess butter could be added too, for a British effect. Reserve about one third of the spread. Then cut off crusts (and have a little snack!)
After the cucumbers are dry(ish) place them on half the spreaded (?) sides of the bread. You could do one per two slices, or if you are going to cut them in triangles, arrange two-one in each corner of a single slice, then top with another slice, spread down. But don’t top them yet!
Now, you have these cucumbers with holes in the middles on your bread.
For the holes, put one dollop of reserved spread, then top with tiny cocktail shrimp (I get a can of these at the grocery store near where the tuna is-be sure you open it and drain it ahead of time-and cover with another spreaded (again?) slice of bread.
Now you have a choice: Use a biscuit cutter to cut out circle sandwiches, or if you planned on two triangles with two of everything, use a sharp knife to do that (I guess you could cut them in two rectangles if you laid out your cucumbers, etc… that way)
The challenge now is keeping them from becoming soggy. You want to chill them in the fridge, but I suggest in plastic with paper towels again on top and bottom in single layers only.
I would make these the evening before needed, or perhaps in the morning on the day you want to serve them. Good luck!
If you have any hints or suggestions, I’d love to hear them. I remember these as being absolutely delicious! I also have a recipe for homemade pimiento cheese on rye/pumpernickel/wheat that is pretty delicious, as well!
I love food like this! Do you?