Cucumber, Hummus, and Lemon Tea Sandwiches Recipe

1. 1

   Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick.

2. 2

   Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine.

3. 3

   Set aside to drain for 15 to 20 minutes.

4. 4

   Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside.

5. 5

   Using a rolling pin, flatten each slice of bread to half its original thickness.

6. 6

   Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside.

7. 7

   When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture.

8. 8

   Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich).

9. 9

   Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich).

10. 10

    Close the sandwiches with the remaining slices of bread.

11. 11

    Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.