Cucumber-Dill Sandwiches

The elegant, classic British cucumber sandwich involves a lot of techniques for me to show Shorey. First I demonstrated how to cut the cucumber into very thin slices with a vegetable peeler. Then I made real Melba toast by toasting thin white bread slices (I like Pepperidge Farm Original White Bread) and then slicing each warm toasted slice horizontally to separate it into two crispy squares. (These super-thin toasts were created by Chef Auguste Escoffier in the late 1800s for Nellie Melba, an opera singer who loved her toast very thin.) Finally, I coated the edges of the sandwiches with chopped dill. I described a traditional British afternoon tea for Shorey, including an assortment of possible tea varieties; different finger sandwiches, like cucumber, watercress, and smoked salmon; and the classic scones, clotted cream, and fruit preserves. I also talked about quatre heure, 4 o’clock teatime in France.

Makes 2 sandwiches

• 1 cucumber (about 8 ounces)
• ⅛ teaspoon salt
• 2 tablespoons chopped fresh dill
• 2 slices thin white sandwich bread (about 4 inches square)
• ¼ cup mayonnaise
• ⅛ teaspoon freshly ground black pepper

Cut the cucumber in half crosswise and save one half for another dish. Using a vegetable peeler, peel the cucumber half and, still using the peeler, cut thin lengthwise slices from one side of the cucumber until you see the seeds; then turn the cucumber and continue cutting long slices until only the seedy center remains; discard the seeds. Place the cucumber slices in a bowl, toss with the salt, and set aside for 10 minutes.

Meanwhile, spread the chopped dill on a plate.

Toast the bread slices in a toaster until nicely browned. Trim off the crusts to create square slices. Place the toasts flat on a board and, using a small thin knife, cut through the middle of the bread slices to separate them each into 2 thin slices, or Melba toasts. Rotating the bread as you slice through it makes this easier.

Coat the soft side of each toast with some of the mayonnaise. Place the cucumber slices on paper towels to absorb most of the liquid they have released, then divide them between 2 of the toasts and sprinkle with the pepper. Place the remaining 2 toasts mayonnaise side down over the cucumbers. Holding one sandwich in your hand, coat the edges thinly with mayonnaise and press the edges into the chopped dill on the plate so it sticks to them. Repeat with the other sandwich.

Cut the sandwiches in half diagonally and serve.