Cucumber Sandwich

Everyone has their own way of making a cucumber sandwich. And, if you don’t eat cucumber sandwiches, I hope this recipe creates a new fan of the watery, slightly sweet, vegetable sandwich. It’s excellent on a hot, sticky day, filled with mayonnaise and cucumbers, along with a little bit of black pepper. Don’t forget the sourdough! It’s what makes the crunchy texture of flattened, toasted bread possible. If you’re already a fan of these types of sandwiches, I hope you try this recipe to see if it’s at least partial to what you already make! 

Ingredients:

1 slice sourdough, halved

1/4 seedless cucumber

Mayonnaise, enough to slather

Freshly cracked black pepper

Directions:

Toast both halves of the sourdough until they become slightly burnt, with a burnt edge. Once out of the toaster, compress each slice in your hands until both sides are flattened. Slather mayo on one side of both slices. Skin 1/4 of the cucumber, then slice skinned portion into thin slices. Arrange half of them on one slice of the bread. Freshly cracked black pepper over. Arrange rest of cucumber slices on top. Freshly crack over more black pepper. Top with the other slice of bread, facing the same way as the bottom slice, for uniform texture.

Serving Suggestion:

Black coffee, chardonnay, earl grey tea.