These were inspired by the finger sandwiches we had at “high tea” on Mother’s Day. but it called for white bread so I made my low carb cheese buns recipe instead. I used 4 square ramekins to get that traditional sandwich bread shape and thickness.
Cheese buns use:
1 cup shredded mozzarella
½ cup grated parmesan
Combine all ingredients.
Season to your liking.
Divide into 4 mounds (cheesebuns) or 1 mound (pizza dough) and place on a parchment paper or silicone baking mat-lined baking sheet. Bake at 350°F for 15-20 minutes.
For best results use ramekins or a muffin top pan. However if you’re not going to use them, ensure you don’t spread the mixture out when baking. Instead, make narrow, taller piles since cheese already spreads as it melts.
4 cheesebuns (see recipe above)
1 tablespoon butter, softened
1 cucumber, peeled and thinly sliced
⅛ cup mayonnaise
½ tablespoon finely chopped chives ½ teaspoon yellow mustard
Kosher salt and freshly ground black pepper
Spread one side of each bun with a thin layer of butter.
Arrange a single layer of cucumber slices on 2 of the buns.
Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl.
Spread a thin layer of the mayonnaise mixture over the cucumbers.
Top with the buttered buns.
Cut off the crusts and cut each sandwich diagonally into two triangles.