Cucumber Tea Sandwiches

- 2 medium cucumbers (about 1 pound), peeled and moderately finely grated
- 1 small yellow onion, finely chopped or grated
- 1½ teaspoons salt
- 2/3 cup firmly packed mayonnaise (use “light,” if you like)
- ¼ teaspoon black pepper
- One 1-pound loaf thinly sliced, firm-textured white bread, crusts removed
Instructions:
Left full-size, these cucumber sandwiches can be served as a light lunch or supper.
- Line a mesh colander or large fine sieve with a clean, dry dish towel; add the cucumbers, onion, and salt; toss well; then let drain for about 1 hour. Bundle the cucumber mixture in the towel, then wring as dry as possible.
- Place the cucumber mixture in a small bowl and blend in 1/3 cup of the mayonnaise along with the pepper.
- Using the remaining 1/3 cup mayonnaise, lightly spread half of the bread slices. Spread the remaining slices with the cucumber mixture, then sandwich the two together, pressing down lightly.
- With a sharp knife, halve each sandwich on the diagonal so that you have two small triangular sandwiches.
- Arrange on a colorful plate and pass with cocktails.