Wednesday, April 25, 2012
Fiery Cucumber Sandwiches
I don't know about you, but when it is hot out, I can't eat anything heavy. Living in Florida, this leaves me craving food that fills you up, but doesn't make you feel like you have a lead balloon in your stomach. If you like spicy food that makes your tongue tingle, give this a shot. It is crispy, sweet, hot, and definitely addictive.
The bread you use for this is rather important. You want to avoid a harder, chewy crusted bread, because when you bite into it, the cucumbers will slip out the other end. A bread that is too soft can't support the moisture that the cucumbers produce, and will fall apart in a gummy mess. Aim for bread rolls that are substantial, with a dense, drier crumb. My supermarket bakery calls these Water Rolls, and they are somewhat like an Italian bread with a soft, chewy crust due to the egg wash that is applied.
Fiery Cucumber Sandwiches (makes 2 small sandwiches)
1/3 English cucumber, peeled and sliced thinly (this is not an exact science)
thinly sliced onion, about a tablespoon per sandwich
2 tsp mayonnaise (real mayonnaise!), divided
2 tsp Thai sweet chili sauce, divided
1/2 tsp sriracha sauce, divided*
2 small rolls (hamburger roll sized)
Slice the rolls horizontally. Spread the bottom of each roll with 1 tsp mayonnaise, and squirt about 1/4 tsp of sriracha sauce directly on the mayonnaise. Spread evenly on top of the mayonnaise. Spread half of the sweet chili sauce on the other half of the roll. Divide cucumber slices and onion slices between the sandwiches. Place the top of the roll on each sandwich, grab a napkin, and go to town.