I took some time off on Friday to rest. Nowadays, I feel like having time to rest on weekends isn’t enough. And I feel like I would like to take time off every other Friday to rest. Of course I can’t, so I treasure every amount of time I have to do so, and to be able to do what I want. This time, I went cycling with my husband’s bicycle, and I cycled (for the first time in my life) almost 40km! Have never cycled so much in my life at a go, I think, so this was a rare achievement I made by myself, for myself. Shiok!
So why this recipe on cucumber and herb sandwiches this weekend? It’s a sandwich that I’ve tried at a workshop recently as one of its refreshment items. I recall I was sceptical if cucumbers made good sandwiches, and I ended up falling in love with it. I told myself I will give it a try one day so here you go. It’s very refreshing to bite into and very light and easy to digest. Exactly what I needed this weekend too.
Ingredients:
- Plain Greek yogurt: 1 cup
- English parsley: few sprigs, finely chopped (3 tbsp)
- Dill: few sprigs, finely chopped (3 tbsp)
- Basil leaf: few sprigs, finely chopped (3 tbsp)
- Salt: ½ tsp
- Extra virgin olive oil: generous drizzle
- Cucumber: 1, thinly sliced, halved
- Soft white bread: 8 slices, crust removed
Method:
- Combine yogurt, parsley, dill, basil leaves, salt, olive oil & cucumber together.
- Spread cucumber on one slice of bread. Top with another slice of bread.
- Slice each pair of bread into 4 quarters.
- Chill in fridge before serving.
Disclaimer:
- This recipe was kindly adapted from The Mediterranean Dish’s ‘How To Make The Best Cucumber Sandwiches‘. I used Greek yogurt instead of labneh. I may also have to get rid of dill next time because the boy dislikes the taste from this herb.
Serving:
16 finger sandwiches
