Rebel Cucumber Sandwiches
Take cucumber sandwiches to the next level by adding in a layer of tinned anchovies between thickly buttered slices of wholemeal bread. Great for an easy-to-assemble picnic idea or an afternoon tea with a twist.
Introduction
Made with more butter and salty anchovies than is sensible, and cool cucumber for freshness and crunch, this recipe marries the unassuming cucumber sandwich with the wonderful Roman tradition of serving anchovies on bread with a big slab of butter. It’s a rule breaker, and I highly recommend accompanying it with a chilled lager.
Ingredients
| 8 slices | white or brown (whole wheat) bread |
| salted butter, softened, for spreading | |
| 1 | cucumber, thinly sliced |
| 8–12 | anchovy fillets in olive oil (depending on how salty you like it) |
Method
Cut the crusts off the bread slices and liberally butter them all. Arrange a layer of cucumber over 4 of the buttered slices of bread, then drape 2–3 anchovy fillets over the cucumber slices.
Top with the remaining bread slices, buttered-side-down, then cut each sandwich in half lengthways. Pack the prepared sandwiches in a container in which they fit snuggly and keep chilled until you head out.
Reviews
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