Cucumber, Hummus and Lemon Tea Sandwiches recipe

6 slices nutty oat bread, crusts removed
1/2 medium English cucumber (about 5 ounces)
2 teaspoons kosher salt
1 medium lemon
6 tablespoons hummus, prepared or homemade

Use a rolling pin to flatten each slice of bread.

Using a mandoline or a very sharp knife, slice cucumber into paper-thin rounds, about 1/16 inch thick. Place slices in a medium mixing bowl, and toss with salt. Place cucumber slices in a colander or sieve set over a mixing bowl; let drain for 15 to 20 minutes.

Meanwhile, using a mandoline or a very sharp knife, slice lemon into paper-thin rounds, about 1/16 inch thick, removing any seeds as you go. Set slices aside.

Spread 1 tablespoon of the hummus evenly on one side of each slice of bread.

Lightly blot cucumber slices with paper towels to remove excess moisture. Shingle cucumber slices over hummus on 3 slices of bread—you should use roughly 10 to 12 slices on each sandwich. Top cucumbers with a layer of lemon slices (about 4 slices per sandwich).

Close sandwiches with remaining slices of bread. Trim the edges again. Cut each sandwich into 4 squares.