This perfect-for-summer Plant-Based Tea Cucumber Sandwich recipe is made with fluffy, traditional, slices of white bread. Additionally, we have a layer of smooth and soft vegan butter painted on each slice of bread with lighly seasoned English cucumber slices.
Wash and peel the cucumber. Next, cut the cumber into very thin slices and pat dry with a paper towel.
Add a thin layer of softened butter on both slices of bread. Then, place the cucumber slices on top of the butter. Add a pinch of salt and black pepper.
Close the sandwiches. With a serrated bread knife, cut off the edges/crusts. Then, cut the sandwiches into four rectangles, triangles, or any shape you prefer. Serve with tea (optional).
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Notes
I recommend peeling the cucumbers. This will make the sandwich much easier to slice. Speaking about slicing - it's best to use a sandwich knife for an easier cut.
Any white bread will do - of course, freshly baked is always a tasty winner. You'll want to skip on the thick slice white bread - it will be too dense for this sandwich.
I highly suggest using a bread knife or a serrated knife for easier cutting. The bread is very soft and will need a proper knife so it does not crumble or break.
If you prefer, also go for whole wheat bread instead of white.