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Cucumber Sandwiches
Andre Lewis

Cucumber Sandwiches

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 English cucumber about 12 oz
  • 1/4 tsp fine salt
  • 3/4 cup plain labneh
  • 1 tbsp finely chopped fresh mint
  • 1/8 tsp black pepper
  • 8 thin slices soft pumpernickel sandwich bread

Method
 

  1. Peel cucumber lengthwise into broad, thin ribbons, stopping at watery seed center; reserve center for another use. Salt ribbons on paper towels; rest 10 minutes.
  2. Blot firmly with fresh towels until no water beads remain. Mix labneh, mint, and pepper.
  3. Spread labneh evenly on one face of all 8 slices. Fold and overlap cucumber thinly over 4 slices.
  4. Close with remaining bread, spread-side down. Neatly trim crusts; cut each into 2 rectangles.
  5. Serve 2 rectangles per portion or promptly refrigerate at 40°F or below; transport in a rigid container with ice packs.