Before you roll your eyes and go -” WHAT?! I don’t need a recipe for making a sandwich!! This post is a waste of my time!”, let me first explain that I didn’t set out to teach people how to cook and this isn’t really a food blog. I just want to point out that there are various ways you can go meat-free on Mondays without thinking that it’s just salad or rabbit food. Maybe in the next post, I’ll tell you to go have milk and cereal for breakfast because it’s meatless (and hence tah dah… one meat-free meal in the day, two more to go!).
So anyway, I wanted to actually call this Cucumber Sandwich #1 and then go on to show you how many yummy different ways you can put thin crunchy slices of cool cucumber between the bread of your choice and eat a cucumber sandwich everyday for 5 days in a row without being sick. But to begin with I thought I’d just be a little more explicit in the title – this “recipe” has cucumber and cheese and toasted slices of bread. Maybe in the comments you’ll share with me your method for making the yummiest cucumber sandwiches YOU have ever eaten, so I don’t have to put up another one.
But before anything else, I would like to dedicate this post to 3 special people I love so much – Gina Ang who made some really yummy cucumber sandwiches so that this vegetarian was catered at Mylene Fong’s house party; Pearlyn Yong who was genuinely quite sad for me because I only had veggies in my sandwich after I quit the flesh and stopped eating yummy lunch meat we used to share; and my darling T who thinks that anything with cucumber in it “naturally tastes healthier”.
There are many ways to make a good cucumber sandwich – invariably though, there are 3 golden rules:
- Always cut off the crusts of the bread
- Always skin the cucumber and cut into 0.5cm or slightly thinner.
- Always use butter
I have no idea why but it’s true. You can add mint and cream cheese, you can use white bread, you can skip toasting the bread, but the 3 golden rules make for the best cucumber sandwiches.