Crispy Cucumber Sandwiches
Cucumber sandwiches don’t have to be dainty tea-time snacks made with pieces of nearly flavorless white bread. They can be a little more “rough and tough” by loading them with filling spreads and savory surprises and grilling them to crispy perfection too.
My version of the not-so-dainty cucumber sandwich is made with two pieces of rustic whole wheat sourdough bread, two heaping tablespoonfuls of hummus, and as many slices of olives and cucumbers as my bread can hold. To add interesting texture, I like to grill the sandwiches in a panini pan so that I end up with three different layers of crunch.
With the abundance of fresh cucumbers available now, this is definitely a budget-friendly sandwich too. Enjoy!
Crispy Cucumber Sandwiches
1 tsp. olive oil
2 pieces whole wheat bread
2 Tbsp. hummus
1 Tbsp. chopped olives
8–10 thin cucumber slices
•Preheat a grill or panini pan over medium heat.
•Brush the olive oil on one side of each slice of bread, then turn the slices over so that the oiled side is down.
•On the dry side, add one tablespoonful of hummus to each piece of bread. Next add a layer of olives and then add the cucumbers. Close the sandwich and place in the pan.
•Cook for 4 to 5 minutes on each side, or until it begins to brown and grill marks begin to appear.
Makes 1 sandwich
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