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from the kitchen of Sharmagne Leland-St. John
1 or more cucumbers
White bread, sliced thin
Wash and peel the cucumber into thin slices. Place in a bowl and
cover with the vinegar. Set aside for at least 15 minutes.
Trim the crusts from the bread. Spread a bit of butter onto each
slice. After the cucumbers are marinated place slices on the
buttered bread and cover with another slice of bread. Cut the
bread into 4 triangles each. Wrap in a moist paper towel wrapped
in cling film and refrigerate until ready to serve.
Allow two triangles per person.