EGG AND CUCUMBER TEA SANDWICHES

Ingredients

• 1/2 cup salted butter, softened
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp fresh lemon juice
• 1 clove garlic, finely chopped
• 12 slices Everyday Bread or white bread
• 6 hard-cooked large eggs, peeled and sliced
• 2 tbsp Chili Oil
• 1 1/2 cups thinly sliced English cucumber
• 2 tsp coarse sea salt

Directions

1. Using medium speed of an electric mixer, beat together butter, parsley, lemon juice and garlic until smooth.
2. Spread butter mixture on one side of bread slices, dividing equally.
3. Top each of 6 bread slices with 1 sliced egg. Dividing equally, drizzle eggs with Chili Oil and top with cucumber. Sprinkle cucumber with salt. Cover with remaining bread slices.
4. Press down firmly on each sandwich and wrap with plastic wrap. Refrigerate sandwiches for 30 minutes. This makes the sandwiches easier to cut.
5. Unwrap sandwiches and cut off crusts; reserve crusts for another use. Cut each sandwich crosswise into 3 equal finger sandwiches. Serve immediately or cover and refrigerate for up to 2 hours.

Ingredients

• 1/4 cup canola oil
• 1 tbsp red pepper flakes
• 1 1/2 tsp cayenne pepper
• 1 1/2 tsp chili powder

Yield: Makes about 1/4 cup.

Directions

1. Place all ingredients in a mini food processor; process for 30 seconds. Cover and refrigerate for 1 hour.
2. Strain oil mixture through a fine sieve into a bowl; discard solids.
3. May be refrigerated for up to 24 hours. Stir before using.