Cucumber sandwiches have always been one of those sandwiches we consider “dainty tea sandwiches.” But they don’t have to be.
First, pick a soft grainy bread, the best loaf you can afford. Then, layer it with creamy vegan mayonnaise, thick slices of your favourite plant-based cheese, and sliced cucumber. Don’t forget to sprinkle the cucumbers with a decent pinch of salt and pepper! It’s the perfect sandwich to enjoy anytime of the year for lunch, dinner or as a snack.
If you want to have fun with this recipe, and put your own twist on it, try adding any of the following ingredients:
- Grated beets and carrots
- Alfalfa sprouts and sliced red onion
- baby spinach, capers and sundried tomatoes
- Fresh dill
- Dijon mustard
- Salt and Vinegar chips!
- 8 slices soft grainy bread
- 3-4 tablespoons vegan mayonnaise
- 4 slices plant-based cheese or enough to cover 4 slices of bread
- ½ English cucumber washed, sliced thick or thin
- Spread a thin layer of mayonnaise onto each slice of bread.
- Layer cheese, cucumber and a pinch of salt and pepper on half of the bread slices.
- Top with remaining bread slices; press lightly. Cut each sandwich in half or into 4 squares.
- If you’re making these sandwiches ahead of time, spread margarine on each slice of bread right to the edges. This way, the margarine will act as a rain jacket and protect the bread from the moist cucumbers. Nobody likes soggy bread!
- You can also substitute field for English cucumbers; just peel them first if they have a waxy skin.
- In the summer, when tomatoes are at their best, try substituting tomatoes for cucumbers.