Layer Provolone and Parmesan cheeses with fresh cilantro, mint, a chile pepper and sliced cucumber for a refreshingly light sandwich.

Source: Midwest Living


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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

485 calories; fat 31g; cholesterol 75mg; saturated fat 19g; carbohydrates 30g; mono fat 9g; poly fat 1g; insoluble fiber 4g; sugars 4g; protein 23g; vitamin a 2575.3IU; vitamin c 0.6mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.8mg; vitamin b6 0.2mg; folate 100.8mcg; vitamin b12 0.9mcg; sodium 992mg; potassium 481mg; calcium 626mg; iron 7.7mg.