Here’s something that you can whip up quickly with minimal ingredients and no cooking. Having been away from the kitchen for two months, I had a bit of starting trouble to get back into the full cooking mode.
When we were back, my fridge was stocked with milk and eggs and I had two packets of bread and some fruits on my kitchen counter, thanks to our wonderful friends :)
The breads and eggs came handy the first few days. After having toast for a few days, I decided to make some sandwiches. This is a very basic sandwich recipe, even the kids can do it by themselves. That reminds me, I get mails asking for recipes for kids to eat and cook (or recipes that involves no cooking), this is a good one.
It’s very light and refreshing, you can make this in advance and refrigerate. It’s good as morning breakfast, mid morning or evening snack or as a light dinner. Also, this is great if you’ve company for tea or breakfast.
If you ask me, you’d definitely want to eat this, only question is how and when? With company, by yourself, for breakfast or for tea, pick and choose!
Here you go with this simple, quick, tasty and may I say healthy, sandwich.
Please read the “notes” section before you make this.
You can see other Sandwich recipes here
Here’s the recipe…
Recipe adapted from here
- 4 oz (113 gms) whole cream cheese softened to room temp (refer notes)
- 2 tbsp chopped fresh dill refer notes
- Zest and Juice of half a large lemon
- Salted butter softened for spreading on bread slices
- Pepper powder
- 6 slices Bread white/brown/multigrain
- 1/2 large cucumber seeded and thinly sliced, thoroughly dried with paper towels
In a small bowl, combine cream cheese, fresh dill, lemon zest, and lemon juice. Add enough salt and pepper to taste.
Butter each slice of bread (prevents sogginess.) Lay slices with butter side up on a work surface. Evenly distribute the cream cheese mixture onto each slice.
Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours. When ready to serve, slice into 2 or 4 triangles per sandwich.
I’ve used Labneh (Middle Eastern cheese) instead of cream cheese and mint leaves instead of dill. I guess for a healthier option, you can use Greek Yogurt (hung curd) or you can use a combination of greek yogurt and cream cheese or a combination of labneh and greek yogurt. I think Parsley will also work well for this recipe.
I used only lemon juice and skipped lemon zest.
Make sure the cucumber slices are thin (I used mandoline slicer) and you absorb the water completely with kitchen tissues. Also, dont skimp on the butter since it prevents the sandwich from becoming soggy. Please be careful with salt, since the cream cheese and butter (if using salted) is already salted.