¼English cucumber(or approx ⅓ a 'regular' cucumber)
1 ½tablespoonbutterslightly softened (approx)
4slicessandwich bread(traditionally white but as you prefer)
For smoked salmon sandwiches
2tablespooncream cheese(or more, to taste)
½teaspoonfresh dillchopped
4slicessandwich bread
3ozsmoked salmon(approx)
Instructions
For cucumber sandwiches
Peel the skin from the cucumber and slice as thinly as possible.
Put a thin layer of butter on all four slices of bread then arrange a layer or two of cucumber over two of the slices.
Top with the remaining two slices, trim off the crusts and make roughly square (or at least rectangular) as you do so. Cut into four pieces, either thin fingers or four triangles.
For the smoked salmon sandwiches
Mix the dill into the cream cheese and beat slightly to soften.
Spread onto two slices of the bread, then top with a couple slices of smoked salmon.
Top with the remaining two slices, trim off the crusts and make roughly square (or at least rectangular) as you do so. Cut into four pieces, either thin fingers or four triangles.
Notes
Use plain sandwich bread, often white but can be brown/whole wheat.
Keep fillings simple
Remove crusts - a must! Often after you add the filling so the filling is right to the edges.
Cut into small pieces, typically 4 triangles, or 4 thin fingers.