What’s afternoon tea without the cucumber tea sandwiches? Here, we’ve updated the classic cucumber and cream cheese combo by adding oat bread, creamy hummus, and thin slices of lemon. Serve with cream scones and a tea cocktail.
- Yield: 16 tea sandwiches
- Difficulty: Easy
- Total: 35 mins
- 1/2 medium English cucumber (about 8 ounces)
- 1 teaspoon kosher salt, plus more as needed
- 1 1/2 medium lemons
- 8 slices nutty oat bread
- 1 cup hummus
- Freshly ground black pepper
- Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick. Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine. Set aside to drain for 15 to 20 minutes.
- Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside.
- Using a rolling pin, flatten each slice of bread to half its original thickness. Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside.
- When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture. Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich). Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich).
- Close the sandwiches with the remaining slices of bread. Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.
Beverage pairing: Voss Sauvignon Blanc, Napa. The well-defined flavors of lime, melon, and grass make this a good pair with the sharp, refreshing flavors in the sandwich. Also, the wine features a nice interplay between crispness and creaminess, just like the sandwiches.