Cucumber-Rye Tea Sandwiches

  • 1 large seedless cucumber, peeled and cut into 3-inch lengths
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 36 slices of party rye or 18 slices of rye bread
  • 12 ounces cream cheese, softened
  • 1 scallion, finely chopped
  • 1 Persian cucumber, thinly sliced
  • Freshly ground black pepper

Step 1    Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.

Step 2    If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.

Step 3    Transfer the grated cucumber to a colander to drain; squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.