Roasted Cucumber Sandwiches
A unique and refreshing sandwich featuring roasted cucumbers mixed with a creamy blend of labneh, mayonnaise, and fresh herbs, served on toasted focaccia or ciabatta rolls. The roasting process brings out a delicate flavor in the cucumbers while maintaining their crisp-tender texture.
Ingredients
- •2½ pounds cucumbers
- •2 tablespoons unsalted butter
- •¾ cup labneh
- •¾ cup mayonnaise
- •3 tablespoons capers
- •1 clove garlic
- •2 tablespoons parsley
- •2 tablespoons mint
- •1 tablespoon lemon juice
- •to taste salt and pepper
- •2 loaves focaccia
- •to taste olive oil
Cooking Instructions
- 1.
Preheat oven to 400°. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole). Arrange cucumbers on a parchment paper-lined baking sheet. (If using English cucumbers, arrange cut side down.) Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes. Transfer cucumbers to a paper towel-lined plate; chill until cold.
15 min
- 2.
Cut Japanese or Persian cucumbers lengthwise in half. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4 inch-thick pieces. Whisk labneh and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired.
10 min
- 3.
Brush cut sides of focaccia or rolls with olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned, 3-5 minutes. Divide filling among focaccia bottoms, cover with tops, and cut each into 4 sandwiches (or divide filling among rolls).
5 min
