Serves 4 to 6
1 English cucumber
1 jar of Marmite or Vegemite
1 stick of good, unsalted butter (such as Plugra)
1 loaf of Brioche (or any fine-crumb white) bread, thinly sliced & crusts removed
Slice the cucumber very thinly on a mandolin. Spread butter onto four slices of the bread. Thinly spread Marmite onto four more slices of the bread. Shingle the cucumber slices on the buttered bread slices, so the overlap. Top each sandwich base with the Marmite-coated slices, pressing firmly. Cut each sandwich into four equal squares. Serve.
Recipe by Emily Casey