|Place of origin||United Kingdom|
|Main ingredients||White bread, cucumber, butter|
|Cookbook: Cucumber sandwich Media: Cucumber sandwich|
|This article needs additional citations for verification. (July 2013) (Learn how and when to remove this template message)|
Traditional Cucumber Sandwich
As the thinness of the bread is a point of pride in the kitchen, a dense-textured white Pullman loaf is cut with a wide-bladed knife, which guides the cut; daylight should pass through the resulting fine pores. The peel of the cucumber is either removed or scored lengthwise with a fork before the cucumber is sliced. The slices of bread are carefully buttered all the way to the edges in the thinnest coating, which is only to protect the bread from becoming damp with cucumber juice, and the slices of cucumber, which have been dashed with salt and lemon juice, are placed in the sandwich just before serving in order to prevent the sandwich from becoming damp enough to moisten the eater's fingers. The crusts of the bread are cut away cleanly and the sandwich sliced diagonally twice, creating four small triangular tea sandwiches.
The traditional cucumber sandwich is of British origin. Modern variants (largely of American origin) exist, involving cream cheese, chopped dill or spices, brown bread, salmon, and even bread with crusts left intact. One specific American variant includes benedictine, a green soft spread based on cucumbers and cream cheese.
Cucumber sandwiches are most often served for a light snack or at afternoon tea, a formal light meal served at four in the afternoon or early evening before the main supper. In addition, cucumber sandwiches can be served in the tea break at club cricket matches in England. Because of English influence on Indian culture, cucumber sandwiches are popular during cricket matches and weekend picnics. The Indian variant is flavoured with green chutney and sometimes contains slices of boiled potatoes.
Because of cucumber's cooling nature, cucumber sandwiches are often eaten in the summer months or in warmer climates, such as in parts of India. Indian Airlines used to serve cucumber sandwiches as part of its usual vegetarian inflight meal in short-haul domestic flights.
Cultural and historical associations
Cucumber sandwiches contain little protein and so are generally not considered sustaining enough to take a place at a full meal. This is deliberate; cucumber sandwiches have historically been associated with the Victorian era upper classes of the United Kingdom, whose members were largely at leisure and who could therefore afford to consume foods with little nutritive value. Cucumber sandwiches formed an integral part of the stereotypical afternoon tea affair. (By contrast, people of the era's lower working classes were thought to prefer a coarser but more satisfying protein-filled sandwich, in a "meat tea" that might substitute for supper.)
Some writers have attempted to draw out an association between the daintiness of the sandwich and the perceived effeteness of the British aristocracy. Cucumber sandwiches are often used as a kind of shorthand in novels and films to identify upper-class people, occasionally in a derogatory manner. In the first act of Oscar Wilde's The Importance of Being Earnest (1895), cucumber sandwiches that have expressly been ordered and prepared for Lady Bracknell's expected visit are all voraciously eaten beforehand by her nephew and host, Algernon Moncrieff; consequently he is forced to tell a little lie, with his butler's connivance: namely that "there were no cucumbers in the market this morning... not even for ready money". In addition, the sandwiches were once considered appropriate delicacies to offer to visiting clergy, in times when such visits were still a common feature of English middle class life.
The popularity of the cucumber sandwich reached its upper-class zenith in the Edwardian era, when cheap labour and plentiful coal enabled cucumbers to be produced in hotbeds under glass through most of the year. With the declining popularity of tea as a meal in the United Kingdom, there was a corresponding decline in the popularity of cucumber sandwiches, but they are still frequently served at teas, luncheons, and gatherings. Most English cricket clubs supply malt vinegar and ground pepper to dash inside the sandwich, and this is the simplest form commonly used in England.
Breadless Cucumber Sandwich
|Place of origin||Los Angeles|
|Main ingredients||Cucumber, Black Kale, Avocado, Black Olives, Mustard Greens, Walnuts, Dulse, Flax Oil, Fresh Herbs And Spices|
|328 kcal (1373 kJ)|
|Other information||Calories from Fat 68, Saturated Fat 3g (15%)|
|Cookbook: Gorilla Sandwich Media: Gorilla Sandwich|
A breadless cucumber sandwich was created by Alex Stenzel in 2004. It is a carved out, stuffed cucumber where the actual cucumber is redesigned into a closed off container. It is sold under the trademark Gorilla Sandwich. Two cucumbers halves; one large 3/4 half container and one small 1/4 half lid are carved out. The container is filled with ingredients and the lid is used to close it off similar like a cork plugs into a wine bottle. The lid can also be garnished e.g. with a cherry tomato. The ingredients are stuffed in layers into the container. The original Gorilla Sandwich is stuffed with walnut, avocado, black olives, black kale, mustard greens and dulse.
- "Gorilla Sandwich, Label". Gorilla Sandwich. Retrieved 2016-07-27.
- Stenzel, Alex. "History". www.gorillasandwich.com. Retrieved 2016-07-18.
Instead of putting the cucumber into the salad he stuffed the salad into the cucumber.
- Aushenker, Michael (23 July 2009). "Artist Stenzel Brings "June Gloom" in July". Palisadian Post. Pacific Palisades Association.
- Paiz, Katelin (2010-04-13). "KFC releases Double Down breadless sandwich nationwide". Daily Titan. University of Fullerton.
Stenzel's invention, known as the Gorilla Sandwich, substitutes traditional sliced bread for a hollowed-out cucumber filled with kale, olives, mustard greens, walnuts and avocado among other healthy ingredients.
- "Classical Southern Cooking - Damon Fowler". p. 72. Retrieved 2013-07-04.