This sandwich is for my sisters.
We all have a soft spot for crisp cucumbers, fresh sprouts, and creamy cheese—especially when paired with whole grain, seed-studded bread, a touch of grainy mustard, and a few thin slices of sweet onion. If you put the sandwich pictured above in front of any one of my sisters, you might be met with a contented silence—we tend to focus entirely on what’s on our plate.
We also love shopping.
…And dancing.
We cut a mean rug, but mostly we eat. We’re very good at it and wanted to share a sandwich that feels like “us.” If you want a bite, move quickly—cucumber sandwiches rarely wait around.
Cucumber, Cream Cheese, Sprout and Grainy Mustard Sandwiches
Rebecca Lindamood
5 minutes
Ingredients
Per Sandwich:
- 2 slices whole grain seedy bread
- 2 tablespoons softened cream cheese
- 1 tablespoon whole grain Dijon mustard to taste
- 1/4 of a seedless cucumber a.k.a. English
- 1/2 cup alfalfa or other sprouts zesty or broccoli sprouts work well
- coarse salt to taste
- Optional:
- thinly sliced sweet onion to taste
Instructions
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Spread one slice of bread with the softened cream cheese. Spread the mustard on the other slice. If using, layer the thinly sliced onion over the cream cheese, then add the cucumber slices. Sprinkle a little coarse salt over the cucumbers, top with the sprouts, and place the mustard-covered slice of bread on top, mustard side down. Press gently and cut the sandwich in half.
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Serve immediately for best texture, or wrap tightly and refrigerate for up to 24 hours if preparing ahead.
Nutritional information is an estimate provided as a courtesy. For exact values, calculate nutrition using the specific ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!