Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Tomato-cucumber sandwich on sweet bread

Jerry Stratton, November 1, 2016

To celebrate National Sandwich Day, this toasted sandwich is a nice change of pace from loaded Dagwood and cheesy layered concoctions. I enjoy the hell out of them, but sometimes I want something simpler.

Servings: 1
Preparation Time: 5 minutes

Ingredients

  • 2 slices toasted sandwich bread
  • butter
  • 1 clove garlic, sliced thinly
  • 1 tomato, sliced
  • ½ cucumber, sliced
  • salt

Steps

  1. Spread the butter and garlic slices over the two slices of toast.
  2. Lay down the tomato slices on one slice of toast, and lightly salt them.
  3. Lay down the cucumber slices on the tomatoes, and lightly salt them.
  4. Place the second slice, butter-side down, to complete the sandwich.
Tomato cucumber sandwich

Thursday is national sandwich day! So eat a sandwich! This recipe blends Lebanon and Syria in a sandwich.

This sandwich works best with a bread made from sweet dough, a yeasted white flour loaf made with eggs and extra sugar. I like to use a Syrian-style anise bread with mahleb, but any sandwich bread will do, especially breads like the Portuguese sweet bread from the The Bread Machine Cookbook.

Don’t skimp on the butter, do skimp on the salt, since you’re putting it on twice, and raise a toast (pun intended) to National Sandwich Day!

You’ll most likely have slices left over from the tomato and cucumber, so put them on the side with salt or salt and pepper, as you prefer. Drink with iced tea or some other not-particularly-sweet beverage, and relax.

I’ve been fascinated by cucumber sandwiches ever since reading The Importance of Being Earnest, and while this is nothing like that, I did have the urge to make a cucumber-focused sandwich after having some left over from a Lebanese garlic-tomato-cucumber salad. This is pretty much that salad (minus the lemon and olive oil, plus butter) on toast.

  1. <- In a Persian Kitchen
  2. Pennsylvania Dutch ->