Cucumber ruffle sandwiches - Telegraph 6 tbsp cream cheese Marmite 6 slices of white bread Use a vegetable peeler to slice the cucumber into long ribbons, working around the watery, seedy core. Put the ribbons in a bowl and sprinkle with a generous pinch of sugar and of salt. Leave to stand for half an hour or so. Spread the bread with the cream cheese and a smear of Marmite. Cut off the crusts and cut each slice into three neat fingers. Drain the cucumber and pat dry with kitchen towel. Arrange ribbons in ruffles along one side of a bread finger. Top with another finger, allowing the ruffle to peep out one side. Repeat with the rest of the bread and cucumber.