Cucumber Tomato And Cheddar Sandwich Recipes

TOMATO CUCUMBER SANDWICH

Steps:

• Rinse the veggies very well with fresh water a few times. Peel the cucumber and finely slice the cucumber and tomatoes in thin rounds. Keep aside.
• Trim the edges of the bread if you want. Apply butter evenly on the breads and keep aside.
• Apply a slightly thick layer of butter on the bread, if you are making the sandwiches for picnics, tiffin or travel.
• Arrange slices of tomato and cucumber on the buttered bread.
• Sprinkle two to three pinches of pepper powder or freshly ground pepper, cumin powder and salt on the tomato-cucumber slices. If using salted butter, then you can skip salt.
• Also, if you are making these sandwiches to take during travel, picnic or for tiffin box, then avoid salt. As the tomatoes and cucumber will release water due to the presence of salt and thus the sandwiches will become soggy and moist.
• Cover with another slice of buttered bread.
• While serving you can cut the sandwiches diagonally into 2 or 4 parts.
• Serve tomato cucumber sandwiches with potato wafers and tomato sauce. If making for tiffin box, then wrap the sandwiches in a cling film or aluminum foil and place it in the tiffin box.

MINT-CUCUMBER TOMATO SANDWICHES

Steps:

• Spread butter over 4 slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters.

CUCUMBER, TOMATO AND CHEDDAR SANDWICH

Steps:

• Lay out your two slices of bread.
• Spread a thin layer of butter on one side of both pieces of bread.
• Take your cucumber slices and put a single layer of them on one piece of bread.
• Top the cucumber with tomato slices.
• Sprinkle a pinch of salt over the veggies.
• Place a layer of cheese on top.
• Place other slice of bread on top to make a sandwich.
• Cut your sandwich in half, if desired, and serve!

CUCUMBER AND CHEDDAR CHEESE SANDWICHES

Steps:

• Peel cucumber skin and cut thin round slices.
• Spread butter or mayonnaise on two slices of baked bread.
• Cut Cheddar cheese into thin slices and place on of the slices until thoroughly covered.
• Then place the thin slices of cucumbers on top of the cheese and add salt and pepper on top of the cucumbers only.
• Place the second (buttered or mayonnaised) slice on top of the cucumbers and cut in half.

CUCUMBER, TOMATO AND FETA DIP

Steps:

• Combine garlic, feta, Greek yogurt, pepper and salt until blended.
• Refrigerate while cutting the cucumber, tomato, and onion.
• Dice the cucumber, tomato, and onion. Remember that this is a dip so think small pieces that will fit on a chip.
• Combine everything together in a bowl and serve with tortilla chips or naan bread.

TURKEY CHEDDAR SANDWICHES WITH HONEY MUSTARD

Steps:

• Preheat broiler.
• In a small bowl stir together honey and mustard. Slice tomato lengthwise. Arrange bread on a baking sheet and toast under broiler until golden on one side. Turn bread over and spread honey mustard on untoasted sides. Sprinkle Cheddar over honey mustard and broil until cheese is melted. Arrange tomato, turkey, and radicchio between melted Cheddar toasts, seasoning with salt and pepper.

HAM, TOMATO CHUTNEY & CHEDDAR TEA SANDWICHES

Steps:

• Using a 2¼-inch square cutter, cut 36 squares from frozen bread. Spread an even layer of mustard onto 12 bread squares. Spread an even layer of chutney on remaining 24 bread squares.
• Using the same 2¼-inch square cutter, cut 24 squares from ham and 24 squares from cheese.
• On chutney side of 12 bread squares, place a ham square and a cheese square. Place bread slices with mustard over ham and cheese. Add another layer of ham and cheese. Top with remaining bread squares, tomato chutney-side down to create 12 triple-stack sandwiches.
• Garnish with chervil, if desired. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until ready to serve.