Cucumber Sandwich by @chieffoodieofficer

15 min

4 servings

🥣

120 g

Hung curd

🫜

30 ml

Beetroot puree

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌿

8 g

Coriander

🥖

120 g

Bread slices

🥣

30 ml

Green chutney

🥒

200 g

Cucumber

🌱

Sesame seeds

  1. Chop
    • fresh coriander

    Finely chop 1 tablespoon of the fresh coriander.

  2. Mix
    • hung curd
    • beetroot puree

    Mix the hung curd and beetroot puree in a mixing bowl until evenly pink and creamy.

  3. Season
    • hung curd
    • salt
    • Coriander

    Season the hung curd mixture with half the salt, half the black pepper, and the chopped fresh coriander.

  4. Slice
    • cucumber

    Slice the cucumber into thin, even rounds.

  5. Season
    • cucumber
    • salt

    Season the cucumber slices with the remaining salt and black pepper.

  6. Spread
    • bread slices
    • green chutney

    Spread 1 tablespoon of green chutney evenly over two bread slices.

  7. Arrange
    • cucumber
    • bread slices
    • green chutney

    Arrange the seasoned cucumber slices in a single layer over the green chutney.

  8. Spread
    • hung curd
    • beetroot puree
    • cucumber

    Spread the beetroot hung curd mixture over the cucumber layer.

  9. Sprinkle
    • black sesame seeds
    • fresh coriander

    Sprinkle black sesame seeds, white sesame seeds, and the remaining fresh coriander over the filling.

  10. Top
    • bread slices

    Top each filled slice with a remaining bread slice and press gently to close the sandwiches.

  11. Cut
    • bread slices

    Cut each sandwich in half and serve immediately for the best crunch.

Cucumber Sandwich by @chieffoodieofficer

15 min

4 servings

🥣

120 g

Hung curd

🫜

30 ml

Beetroot puree

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🌿

8 g

Coriander

🥖

120 g

Bread slices

🥣

30 ml

Green chutney

🥒

200 g

Cucumber

🌱

Sesame seeds

Preparation Steps

  1. Step 1/11

    Finely chop 1 tablespoon of the fresh coriander.

    🌿fresh coriander
    🔪knife
    🪵cutting board

  2. Step 2/11

    Mix the hung curd and beetroot puree in a mixing bowl until evenly pink and creamy.

    🥣hung curd
    🫜beetroot puree
    🥣mixing bowl
    🥄spoon

  3. Step 3/11

    Season the hung curd mixture with half the salt, half the black pepper, and the chopped fresh coriander.

    🥣hung curd
    🧂salt
    ⚫black pepper
    🌿fresh coriander
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  4. Step 4/11

    Slice the cucumber into thin, even rounds.

    🥒cucumber
    🔪knife
    🪵cutting board

  5. Step 5/11

    Season the cucumber slices with the remaining salt and black pepper.

    🥒cucumber
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  6. Step 6/11

    Spread 1 tablespoon of green chutney evenly over two bread slices.

    🥖bread slices
    🥣green chutney
    🥄spoon

  7. Step 7/11

    Arrange the seasoned cucumber slices in a single layer over the green chutney.

    🥒cucumber
    🥖bread slices
    🥣green chutney

  8. Step 8/11

    Spread the beetroot hung curd mixture over the cucumber layer.

    🥣hung curd
    🫜beetroot puree
    🥒cucumber
    🥄spoon

  9. Step 9/11

    Sprinkle black sesame seeds, white sesame seeds, and the remaining fresh coriander over the filling.

    🌱black sesame seeds
    🌱white sesame seeds
    🌿fresh coriander
    🥄measuring spoons

  10. Step 10/11

    Top each filled slice with a remaining bread slice and press gently to close the sandwiches.

    🥖bread slices

  11. Step 11/11

    Cut each sandwich in half and serve immediately for the best crunch.

    🥖bread slices
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Vegetables, Seasonings, Bakery, Condiments, Herbs

Ingredients

Hung curd, Beetroot puree, Salt, Pepper, Coriander, Bread slices, Green chutney, Cucumber, Sesame seeds

Notes

Salt (for the hung curd mixture, for the cucumber), Pepper (for the hung curd mixture, for the cucumber), Coriander (for the hung curd mixture, for garnish), Cucumber (sliced), Sesame seeds (black and white, for garnish)

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

225 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 31g, Fat: 7g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 130mg, Potassium: 250mg, Sodium: 380mg, Iron: 1.8mg

Vitamins

Vitamin C: 5mg, Vitamin K: 25mcg, Folate: 40mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, spoon, knife, cutting board, measuring spoons

Appliances

to inform

Type

Type

Type Of Dish

Snack, Starter

Occasions

Breakfast, Lunch, Afternoon Tea, Picnic, Party

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crunchy, Creamy, Soft, Fresh

Flavors

Tangy, Herby, Savory, Mild, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Keep covered,Serve promptly to prevent the bread from becoming soggy), fridge : 1 day (Store in an airtight container,Keep the sandwiches chilled,Best eaten fresh), freezer : 0 min (Freezing is not recommended because cucumber releases water and bread becomes soggy)