White bread (thinly sliced) Unsalted butter Hot house cucumbers (sometimes called English cucumbers) Salt and pepper
- Butter two slices of bread generously and season with salt and pepper.
- Peel the cucumber if you prefer not to eat the skin, then slice thinly. You can do this in long strips with a vegetable peeler if you don’t want to eat the seeds.
- Arrange the cucumber in a think layer over the bottom slice of the buttered bread and sandwich on the top slice.
- Cut off the crusts then slice the bread wither into triangles, or, my personal preference, into three long thin slices.
This recipe originally appeared along with a recipe for gin fizz and musing on polo fields and India.