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traditional cucumber sandwich recipe With Beet Butter Edge
- Total Time: 15 minutes
- Yield: 4–5 sandwiches (8–10 pieces) 1x
- Diet: Vegetarian
Description
This traditional cucumber sandwich (with Beet Butter Edge) offers refreshing crispness, perfect for quick lunches, afternoon teas, or unexpected guests, bringing effortless charm and making healthy eating a joy.
Ingredients
- 8–10 slices soft white bread, crusts removed
- 1 medium English cucumber, thinly sliced
- 0.5 cup unsalted butter, softened
- 1 small cooked beet
- 0.25 tsp salt
- 0.125 tsp black pepper
- 0.5 tsp olive oil (optional)
Instructions
- Prepare Beet Butter: In a small bowl, mash the cooked beet with the softened unsalted butter until thoroughly combined and pink. Season lightly with 0.25 tsp salt and 0.125 tsp black pepper. If too thick, add 0.5 tsp olive oil to help spread smoothly.
- Slice Cucumber: Thinly slice the English cucumber into 1/16 inch (2mm) rounds. Pat the slices dry thoroughly with a paper towel to remove excess moisture and ensure crispness.
- Assemble Sandwiches: Lightly spread one side of each bread slice with the beet butter, to the edges. Arrange a single layer of cucumber slices on half of the buttered bread slices. Top with the remaining bread slices, butter-side down, then press gently. Trim off all crusts. Cut each sandwich into triangles or rectangles.
Notes
For best results, use room temperature butter and pat cucumber slices dry to prevent sogginess. Add 0.5 tsp olive oil if beet butter is too thick. For variations, use different breads (sourdough, whole wheat, gluten-free) or vegan butter. Add fresh dill or mint to the beet butter for an herbal twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Assembly
- Cuisine: British
Nutrition
- Serving Size: 2 pieces
- Calories: 195 calories
- Sugar: 4 g
- Sodium: 212 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg