Pizza & Sandwiches
The Best Cucumber Sandwich
Description
The only reason you think cucumber sandwiches are boring is because you haven't had one that is made right, says chef Vishwesh Bhatt. Benedictine, a creamy spread of cucumber and herbs; along with a spicy and herbaceous peanut pesto with serrano chile, cilantro, and citrus; and chaat masala add verve to these sandwiches.
Ingredients
- 2 medium cucumbers, peeled, seeded, and finely chopped (about 3/4 cup)
- 2 teaspoons kosher salt, divided
- 8 ounces cream cheese, softened
- 8 ounces mascarpone cheese
- 2 (4-ounce) bunches fresh flat-leaf parsley, chopped (leaves and tender stems only) (about 2 1/4 cups)
- ½ cup finely chopped red onion (from 1 small onion)
- 1 medium-size fresh jalapeño (about 1 ounce), seeded and finely chopped
- 2 teaspoons chopped fresh dill
- 1 teaspoon black pepper
Directions
- Place cucumbers in a colander set over a bowl or sink, and sprinkle with 1 teaspoon salt. Toss together using your hands to fully coat cucumbers in salt; let drain 20 minutes. Meanwhile, stir together cream cheese, mascarpone, parsley, onion, jalapeño, and dill in a medium bowl; set aside until ready to use.
- 2. Fold drained cucumber, black pepper, and remaining 1 teaspoon salt into cream cheese mixture. Refrigerate at least 30 minutes or up 12 hours.
