I was talking to my mom about the menu for my party this weekend, and she suggested I make my grandmother’s cucumber sandwiches. She went on and on about how great they are. Unfortunately, I don’t remember Granny ever making these for me, so I had to take my mom’s word for it (and thankfully she’s a foodie!) I was secretly hoping that these would be as good as the Devon Horse Show cucumber sandwiches, which I’ve never been able to truly replicate. They were the closest thing I’ve ever had to the Devon sandwiches! I was skeptical about the recipe at first because it didn’t have dill, and I love dill with cucumbers. But these were so good, it was hard to me to save them for the party guests!
This recipe is technically a cucumber salad that she used as the filling for the sandwiches. So, if you want a gluten free or bread-free option, just eat it as a cucumber salad!
Makes 24 tea sandwiches
- 2 cucumbers
- White bread
- ¼ tsp salt
- ½ cup sour cream
- 1 tsp white vinegar
- 1 tbsp minced onion
- ½ tsp sugar
- Dash of paprika
- 1½ tsp parsley
Peel cucumbers and slice thin. Sprinkle with salt and let stand for 10 minutes.
Combine the rest of the ingredients. Press excess liquid out of the cucumbers using a paper towel. Stir the cucumbers into the sour cream mixture.
Remove crusts from bread and cut into halves or quarters (do what you think makes sense depending on the size of the bread pieces you have).
Spread a thin layer of the filling onto each sandwich.