How to make the perfect Cucumber Sandwich

We came accross this article in The Guardian online, enjoy:

The whole point about cucumber sandwiches is that, unless done really well, they're as dull as the sum of their ingredients. They glory in their own delicacy: rumour suggests the nutritional redundancy of a thin, white bread sandwich filled with a fruit that's 96% water was intended to celebrate the sedentary lifestyles of the Victorian upper crust. Certainly they're not going to sustain anyone through a hot afternoon at the plough, but it's this very insubstantiality that attracts me – they're perfect for afternoon tea, because, unlike a ham or a cheese variety, they won't spoil your appetite for dinner.

(Makes 9)
1/2 cucumber, peeled
Salt
6 thin slices of good white bread
Unsalted butter, at room temperature
White pepper

Cut the cucumber into slices as thin as you can make them, and put in a colander or sieve. Sprinkle lightly with salt (don't go overboard) and leave for 20 minutes. Taste to check you haven't oversalted them: you can rinse them at this point if so.

Lay out a few pieces of kitchen paper on the work surface, place the cucumber slices on them, and pat dry with more paper.

Lay out the bread and butter each slice generously. Arrange the cucumber on half the slices, overlapping each round, and sprinkle with ground white pepper. Top with the remaining slices.

Pressing down firmly, cut the crusts off, and then cut into neat fingers, triangles or quarters of roughly equal sizes. Serve immediately, with good tea.