Recipe finder
Cucumber Sandwiches
- Makes: 2 servings
- Start to Finish 20 mins
Ingredients
-
1
cup
packed fresh cilantro leaves
-
1/2
cup
packed fresh mint leaves
-
1
tablespoon
lime juice
-
1
fresh jalapeno chile pepper, quartered and seeded, if desired
-
1
clove
garlic, quartered
-
2
tablespoons
grated Parmesan cheese
-
4
slices
whole wheat or white bread
-
2
tablespoons
butter, softened
-
4
1 -
ounce slice
provolone cheese
-
1/2
of a medium cucumber, thinly sliced (1 cup)
Directions
- In a food processor combine cilantro, mint, lime juice, jalapeno pepper, and garlic. Cover and process until finely chopped. (If you do not have a food processor, finely chop the herbs, jalapeno, and garlic; combine with the lime juice.) Stir in Parmesan cheese.
- If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with 2 of the cheese slices. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches in half. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 2 sandwiches.
Nutrition Facts
(Cucumber Sandwiches)
Servings Per Recipe 2, vit. A (IU) 2575, vit. C (mg) 1, Thiamin (mg) 0, iron (mg) 8, Fat, total (g) 31, chol. (mg) 75, pro. (g) 23, carb. (g) 30, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 19, cal. (kcal) 485, Folate (µg) 101, Monosaturated fat (g) 9, Riboflavin (mg) 0, Polyunsaturated fat (g) 1, Niacin (mg) 3, fiber (g) 4, Potassium (mg) 481, sugar (g) 4, calcium (mg) 626, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 992