Cucumber, Hummus, and Lemon Tea Sandwiches Recipe

• 6 slices nutty oat bread, crusts removed
• 1/2 medium English cucumber (about 5 ounces)
• 2 teaspoons kosher salt
• 1 medium lemon
• 6 tablespoons hummus

1. Use a rolling pin to flatten each slice of bread.
2. Using a mandoline or a very sharp knife, slice cucumber into paper-thin rounds, about 1/16 inch thick. Place slices in a medium mixing bowl, and toss with salt. Place cucumber slices in a colander or sieve set over a mixing bowl; let drain for 15 to 20 minutes.
3. Meanwhile, using a mandoline or a very sharp knife, slice lemon into paper-thin rounds, about 1/16 inch thick, removing any seeds as you go. Set slices aside.
4. Spread 1 tablespoon of the hummus evenly on one side of each slice of bread.
5. Lightly blot cucumber slices with paper towels to remove excess moisture. Shingle cucumber slices over hummus on 3 slices of bread—you should use roughly 10 to 12 slices on each sandwich. Top cucumbers with a layer of lemon slices (about 4 slices per sandwich).
6. Close sandwiches with remaining slices of bread. Trim the edges again. If making tea sandwiches, cut each sandwich into 4 squares, and serve.

Beverage pairing: Voss Sauvignon Blanc, Napa. The well-defined flavors 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.

SOURCE: http://www.chow.com/recipes/10915-cucumber-hummus-and-lemon-tea-sandwiches