"The only reason you think cucumber sandwiches are boring or passé is because you haven’t had one that is made right. Here is a recipe I guarantee you will make again and again." So says James Beard Award-winning chef and longtime Spicewalla pal Vishwesh Bhatt (aka Vish). But don’t just take his word for it - try it for yourself to taste and believe!
The Best Cucumber Sandwich
Ingredients:
For the sandwiches:
8 slices white bread - crust removed if you so desire
1 cup Benedictine Spread
½ cup peanut pesto
24-30 ¼ inch slices of cucumbers (I like to use a mix of English and Lemon Cucumbers)
12 ¼ inch slices of ripe Roma (or similar tomatoes) *
1 small Serrano pepper minced
1 Tsp Spicewalla Chaat Masala
Juice of one lime
½ Tsp salt
For the peanut pesto:
1 ½ cups peanuts (preferably raw, but roasted will work just fine)
1 serrano pepper, chopped
2 inch piece ginger, peeled and chopped
4 garlic cloves
1 Tsp sugar
2 bunches cilantro, chopped (or 1 bunch cilantro and a mix of mint and basil)
1 Tsp salt
Juice of 2 lemons
Preparation:
For the peanut pesto:
- If you want to do this the traditional way, put everything in a mortar and pound with a pestle, scraping down the sides as you go along until you have a smooth paste.
- Once there, thin the pesto out with a bit of water if you prefer a thinner consistency. If you prefer to use technology, put everything in a food processor and buzz until everything is blended and smooth.
- If necessary, add some water a couple of teaspoons at a time to help the process.
For the sandwiches:
- Make two rows of 4 slices each of bread.
- On the bottom row (generously) spread about ¼ cup of Benedictine on each slice.
- On the top row spread about 2 Tbsp of peanut pesto on each slice.
- Toss the cucumber with lime juice and salt
- Evenly lay out the slices on top of the Benedictine Follow with the tomato slices. Sprinkle with chaat masala and the minced Serrano
- Set the slice with peanut pesto on top
- Cut in halves or fourths if you like. Enjoy!
Molly Irani And Vish in the kitchen!