Tiny sandwiches served in dainty settings do not mean they deserve dainty flavor. These sandwiches bring giant flavor in a classy package with just enough flair to keep you tea-timing all night long.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 English cucumber
- 1 cup mascarpone, at room temperature
- 1/4 cup store-bought pesto
- 2 tablespoons chopped pickled jalapeños
- Kosher salt and freshly ground black pepper
- 8 slices thin white bread
Instructions
- Place the cucumber on a cutting board in front of you and run a vegetable peeler lengthwise along the cucumber to slice 8 long thin ribbons.
- In a bowl, combine the mascarpone, pesto and jalapeños. Mix until smooth. Season with salt and pepper.
- Lay out the bread and spread the mascarpone mixture on each slice from crust to crust.. Fold the cucumber ribbons in half crosswise and then in half again. Arrange 2 cucumber ribbons in a single layer on top of 4 slices of bread, pressing to adhere to the mascarpone mixture. Close the sandwiches, cut off the crust and slice each on the bias into 2 triangles. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 349 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 59 mg |
| Sodium | 488 mg |