By Connor Forbes
This may be the simplest recipe I have written for Connor Cooks. But as I like to say, the simplest flavors, make the best meals. And this one certainly lives up to that.
As you well know, it has been hot, hot, hot in Southern California. And as I griped about pretty hard in my chicken Caesar salad recipe, I really don’t want to turn on the oven or make my house heated in anyway.
Plus, I don’t feel much in the mood for hot food when it’s an inferno outside.
Not only is a cucumber sandwich refreshing, but it also has the hallmarks of a lot of great meals. Sweet from the bread, savory and umami from the cream cheese, salty from the pinch of salt and spicy from the pepper. No wonder this sandwich has endured the ages and a staple of tea parties all over. So let’s make a cucumber sandwich!
This is one of my new go-to quick and satisfying lunches.
- 2 slices white bread
- 2 tbsp cream cheese
- 25-30 thin slices of cucumber
- Pinch of salt and pepper
Slather 1 tbsp cream cheese on each slice of white bread. Layer cucumber on top of cream cheese of each slice of bread. Add pinch of salt and pepper to the cucumber. Close sandwich and EAT!
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