It’s been a record-shattering summer here in Anchorage with temps in the high 80s and even hitting 90 degrees. We Alaskans are coping, but for me it’s hard to figure out how to live like a regular person – how do I sleep? How do I keep my car cool? How do I make dinner without turning my house into a hellish oven?
Bring on the cold sandwiches! When I was in college I became close friends with a woman from Connecticut. She was a little more proper than my Alaska friends and whenever she threw a party she would serve cucumber tea sandwiches on soft white bread with the crusts cut off. No one seemed to understand these sandwiches, but I would inhale them.
This morning at the farmer’s market I got an English cucumber and some Italian parsley and decided to pack a picnic for our beachside excursion.
These tasted just like how I remember. Tangy and most importantly, chilled. They were the perfect snack for this oppressively hot weather.
Cucumber tea sandwiches
Makes 6 sandwiches
- 1 English cucumber, peeled and diced
- zest and juice of 1 lemon
- 8 ounces cream cheese
- 2 tablespoons olive oil
- 1/4 cup chopped parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon Dijon mustard
- Salt and pepper to taste
- 12 slices soft white bread, crusts removed
- softened butter
Place diced cucumber in a mesh strainer and sprinkle with salt. Let sit over a bowl for 30 minutes to draw out some of the moisture from the cucumbers. Pat with paper towels and set aside.
In a mixing bowl add the lemon zest and juice along with the cream cheese, olive oil, parsley, onion powder, Dijon, and salt and pepper. Beat with an electric mixer until well combined.
Use a rubber spatula to mix in the cucumbers.
Spread softened butter on one side of each slice of bread. Then make sandwiches using the cucumber mixture. Slice each sandwich on the diagonal. Enjoy!