This is a sandwich for my sisters.
My sisters and I have a thing for cucumbers. And sprouts. And cream cheese, grainy mustard, onions and seedy bread. It’s true. In fact, were you to put that sandwich in the picture above in front of any one of my sisters, there’s a good chance that the ensuing silence might be the only quiet you’d get around us.
We also have a thing for shopping.
Folks, we cut a mean rug…
But mostly, we eat. We are very, very good at it. And we’d like to share a sandwich that screams ‘us’ with you. Want a bite? Better act quickly before we move in on it. Cucumber sandwiches wait for no woman.
- 2 slices whole grain seedy bread
- 2 tablespoons softened cream cheese
- 1 tablespoon or more whole grain Dijon mustard, to taste
- ¼ of a seedless (a.k.a. English) cucumber
- ½ cup alfalfa, zesty or broccoli sprouts
- coarse salt to taste
- thinly sliced sweet onion, to taste
- Spread one slice of bread with the softened cream cheese. Spread the mustard over the other slice of bread. Arrange the sliced onions, if using, over the cream cheese, then the cucumbers, sprinkle lightly with coarse salt, then top with the sprouts and the remaining slice of bread, mustard side down. Gently press the sandwich and slice in half.
- Serve immediately or wrap tightly and refrigerate for up to 24 hours before serving.