Cucumber Tea Sandwich with Herb Aioli

32 sandwiches

1/2 seedless cucumber, peeled and sliced 1/8-inch thick
16 slices thin-slice white bread, crusts removed
1 recipe Herb Aioli
Garnish - alfalfa sprouts, sliced cucumbers

place cucumber slices between layers of paper towels to remove excess moisture

spread herb aioli on each slice of bread

layer cucumber slices over aioli on eight bread slices

top each with a bread slice

cut each sandwich into quarters

garnish with alfalfa sprouts and sliced cucumbers, if desired.

makes 1 1/2 cups

1 egg
3 T white wine vinegar
1/2 tsp kosher salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil, divided
1/2 cup watercress leaves, chopped
1 tsp chopped fresh dill, parsley, thyme, chives EACH
1 tsp lemon juice

in electric blender, combine egg, vinegar, salt, mustard, and 2 T olive oil.

Pulse for a few seconds

with blender running, slowly pour in remaining oil.  Pulse until combined

Transfer to a medium bowl.

stir in watercress, dill, parsley, thyme, chives, and lemon juice.  Place in a container, cover and refrigerate until use. 

Can keep for 3-5 days.