Wookiee Hut Cuisine presents:
Cucumber Sandwiches
by SuSu

Padmé was a precocious child, even being admitted into the Junior Legislature program at the tender age of 11. To celebrate, there was a potluck cocktail party, and Padmé's mother, Jobal, made a batch of very simple cucumber sandwiches. A contest for "best plate" was announced, but even so, the sandwiches were piled neatly but non-decoratively on a home-style platter.

Embarrassed that her mother did not cut the crusts off the bread, and that the sandwiches were made with a brined cucumber salad leftover from the previous night's dinner, the young proto-senator quickly and quietly left her offering on the table, and distanced herself from the food. She didn't even bother filling out the form for the contest.

During the speeches, she was surprised that an announcement was made: "Those delicious and deliberately and charmingly homey cucumber sandwiches are the most popular and delicious offering of the evening. But alas, they are also mysterious — there is no identification for this dish! Would the author please come accept his or her prize?"

Suspecting that they were trying to flush her out to make fun of her later, Padmé stayed mum. She was good at keeping secrets!



  • 1 cucumber — use an English or hothouse cucumber. These are typically unwaxed and are the long, skinny cucumbers with no watery pulp around the seedcore. (They are also labeled as "Japanese" or "Telegraph" cucumbers.) If you can't get a hold of these and use a regular cucumber, you'll need to cut or scrape out the pulpy seedmass before slicing the cukes.
  • 1 tablespoon salt
  • 1 teaspoon pepper, fresh-cracked
  • 1 loaf Pepperidge Farm-brand white sliced bread (or any denser-textured, thinner-sliced white bread)
  • mayonnaise
The difference in these sandwiches is that the cucumbers are brined in advance — it can be done as little as an hour in advance at room temperature, or a couple of days under refrigeration.

Slice the cucumber in half the long way, then slice them crosswise as thinly as you can. place in a bowl or plastic container (with a lid), and toss with salt and pepper. cover and leave at room temperature for an hour or refrigerate for longer.

Construct the sandwich no more than an hour before serving.

Optimally, just before you will serve them them, drain and strain the accumulated liquid away from the cucumbers. Squeeze out as much liquid as possible. Do not rinse.

Thinly scrape the mayonnaise onto one side of each slice of bread. The point is to create a moisture barrier, rather than for flavor or richness. Place squeezed-out cucumbers onto the mayonnaised slice, and with your fingers, even it out to be as thick or as thin a sandwich as you wish, then top with the other mayonnaised slice.

Gently press the sandwich together and with a sharp, thin-bladed knife, cut into quarters. Trim off the crusts if you'd like (but it's really not necessary unless the crusts are very tough).

Serve as immediately as possible.

Makes up to 10 sandwiches (depending on how thick you like them), which can be quartered to serve up to 40. We also like this instead of lettuce on sandwiches.


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