Makes:12 tea sandwiches (or 3 regular sandwiches)
What tea spread is complete without cucumber sandwiches? To give a proper nod to a proper British tea, we’ve included them on our menu, but in true CHOW fashion we’ve given them a tasty update—in the form of creamy hummus and thin slices of lemon, adding a pleasingly tart foil to the crisp cucumbers.
What to buy: You can use prepared hummus, which cuts down on the prep time.
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.
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.
Spread 1 tablespoon of the hummus evenly on one side of each slice of bread.
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).
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.