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two rectangular crustless pumpernickel cucumber finger sandwiches on an ordinary plate showing thin folded pale-green cucumber ribbons and a white labneh layer with tiny chopped mint flecks between dark soft bread, with no round cucumber slices, cream-cheese chunks, dill sprigs, chips or garnish
Andre Lewis

Cucumber Sandwiches

Peel the cucumber into broad ribbons, salt them briefly and blot away the released water before layering them over mint-seasoned labneh. The thick cultured spread and soft pumpernickel give these sandwiches a tangy base, while thin layers of cucumber make the cut rectangles easy to bite without pulling out a stack of slippery rounds.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 English cucumber about 12 oz
  • 1/4 tsp fine salt
  • 3/4 cup plain labneh
  • 1 tbsp finely chopped fresh mint
  • 1/8 tsp black pepper
  • 8 thin slices soft pumpernickel sandwich bread

Method
 

  1. Use a vegetable peeler to cut cucumber lengthwise into broad thin ribbons, stopping when you reach the watery seed center; reserve the center for another use. Lay ribbons on paper towels, sprinkle with salt and let stand for 10 minutes.
  2. Blot cucumber ribbons firmly with fresh towels until no beads of water remain. Stir labneh with chopped mint and black pepper.
  3. Spread the labneh mixture evenly over one face of all 8 bread slices. Fold and overlap cucumber ribbons in thin layers over 4 slices.
  4. Close with the remaining bread, spread-side down. Trim the crusts neatly and cut each sandwich into 2 rectangles.
  5. Serve 2 rectangles per portion or refrigerate promptly at 40°F or below, packing in a rigid container with ice packs for transport.