Ingredients
Equipment
Method
- Wash and slice cucumbers into incredibly thin rounds, approximately 1/8 inch thick or thinner. The thinner the slices, the better the texture.
- Take rye bread slices and spread a thin, even layer of mayonnaise across each piece, ensuring complete coverage without overwhelming the cucumber flavor.
- Place cucumber slices on top of the mayonnaise, starting with larger slices to cover the bread completely without gaps. Arrange them carefully.
- Lightly sprinkle each sandwich with seasoned salt and add a small dash of black pepper for a gentle bite.
- For best flavor, let the sandwiches chill in the refrigerator for 20 to 30 minutes before serving to allow flavors to meld.
Nutrition
Notes
The key to perfect cucumber sandwiches is in the slicing technique. Use a sharp knife for paper-thin slices. If you don't have seasoned salt, mix regular salt with garlic powder and dried herbs. For variation, consider using cream cheese instead of mayonnaise or adding thin slices of radish for extra crunch. Store assembled sandwiches between damp paper towels to keep them fresh.