Cucumber Sandwiches

These crunchy vegetable sandwiches get flavor from a blend of fresh herbs and cheese.


Cucumber Sandwiches

by 14  people


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Servings: 2 sandwiches
Total Time: 20 mins

 
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Ingredients
  • 1 cup
    packed fresh cilantro leaves
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  • 1/2 cup
    packed fresh mint leaves
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  • 1 tablespoon
    lime juice
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  • fresh jalapeno chile pepper, quartered and seeded, if desired
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  • 1 clove
    garlic, quartered
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  • 2 tablespoons
    grated Parmesan cheese
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  • 4 slices
    whole wheat or white bread
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  • 2 tablespoons
    butter, softened
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  • 4 1-ounce slices
    provolone cheese
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  • 1/2 of a medium
    cucumber, thinly sliced (1 cup)
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Directions
1.
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.
2.
If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. 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 information
Per serving: Calories 485, Total Fat 31 g, Saturated Fat 19 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 1 g, Cholesterol 75 mg, Sodium 992 mg, Carbohydrate 30 g, Total Sugar 4 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin C 104%, Calcium 62%, Iron 43%. Percent Daily Values are based on a 2,000 calorie diet
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