Cucumber, ham, and Dijon aïoli create toothsome canapés. Pictured with Olive-Almond Triple Stacks.
- 3 slices firm white sandwich bread
- 1 recipe Dijon Aïoli (recipe follows)
- 3 large slices deli ham
- 9 paper-thin slices cucumber*, cut in half
- Using a serrated bread knife, trim and discard crusts from bread slices. Cut each bread slice into 3 (3x1¼-inch) rectangles. Cut 9 (3x1¼-inch) rectangles from ham slices.
- Spread a thin layer of aïoli onto each bread rectangle. Top each bread rectangle with a ham rectangle, and shingle 3 cucumber pieces atop ham.
- Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time, up to 30 hour.
*A mandoline is essential for cutting paper-thin slices of cucumber. For testing purposes, we used a Kyocera mandoline, available at Sur la Table.
Yield: 6 tablespoons
- ¼ cup mayonnaise
- 2 teaspoons stone-ground Dijon-style mustard
- In a small bowl, combine mayonnaise and mustard, stirring to blend.
- Cover and refrigerate until needed.