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Tuesday, June 19 2012

These crunchy vegetable sandwiches get flavor from a blend of fresh herbs and cheese.


Cucumber Sandwiches
Recipe from 
Servings: 2 sandwiches
Total Time: 20 mins
     cup  packed fresh cilantro leaves
    1/2  cup  packed fresh mint leaves
     tablespoon  lime juice
       fresh jalapeno chile pepper, quartered and seeded, if desired
     clove  garlic, quartered
     tablespoons  grated Parmesan cheese
     slices  whole wheat or white bread
     tablespoons  butter, softened
     1-ounce slices  provolone cheese
    1/2  of a medium  cucumber, thinly sliced (1 cup)
In a food processor combine cilantro, mint, lime juice, jalapeno pepper, and garlic. Cover and process until finely chopped. (If you do not have a food processor, finely chop the herbs, jalapeno, and garlic; combine with the lime juice.) Stir inParmesan cheese.
If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches in half. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving. Makes 2 sandwiches.
nutrition information
Per serving: Calories 485, Total Fat 31 g, Saturated Fat 19 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 1 g, Cholesterol 75 mg, Sodium 992 mg, Carbohydrate 30 g, Total Sugar 4 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin C 104%, Calcium 62%, Iron 43%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:39 am   |  Permalink   |  0 Comments  |  Email

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