how to make an asian Cucumber Sandwich
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Cucumber Sandwich – Asian-Style

This is not your grandmother's cucumber sandwich! I took a Classic British Sandwich & added an Asian Flare to it. Added more vegetables to make it healthy!
Course brunch
Cuisine Asian
Prep Time 15 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 40 minutes
Servings 2 Sandwiches
Calories 719
Author Healing Tomato

Ingredients

  • 1 Red Pepper Julienned
  • 1 Red onion Julienned
  • 1 Cup Carrots Shredded
  • 1 Cucumber cut into rounds
  • ½ cup pistachios unsalted, shelled, roughly chopped
  • 4 Ounces Cream Cheese (lite is better, but, you can use the full-fat version too)
  • 4 wheat rolls
  • 2 tsp Soy Sauce
  • 1 tsp Sriracha Sauce
  • ½ tsp lemon juice
  • 1 tsp salt
  • 3 tsp sugar
  • 1 tsp black pepper

Instructions

Pre-Preparation

  • In a mixing bowl, add the soy sauce, Sriracha sauce, sugar, lemon juice, salt and pepper.
  • Heat the mixed ingredients in the microwave for no more than 10 seconds.
  • Stir the dressing well and allow to marinate for 2 hours or overnight in the fridge

Preparation

  • In a mixing bowl, mix all the vegetables
  • Add the soy sauce dressing to the vegetables and toss lightly
  • Set aside the mixture for about 30 minutes
  • Cut the wheat roll into half
  • Spread the cream cheese on the inside of each roll
  • Start by layering one of the rolls with the cucumber
  • Top with the remaining vegetables
  • Add the pistachios on the top of the sandwich
  • Close the top bun and cut into half
  • Follow the same assembly steps for the rest of the wheat rolls

Serve the cucumber sandwich immediately

    Notes

    Total time to prepare
    For the dressing – Minimum of 2 hours of marinating time
    For Marinating the Vegetables – 30 minutes
    To assemble the sandwich – 10 minutes

    Nutrition

    Serving: 2g | Calories: 719kcal | Carbohydrates: 76g | Protein: 21g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 2207mg | Potassium: 1152mg | Fiber: 11g | Sugar: 26g | Vitamin A: 13550IU | Vitamin C: 92.6mg | Calcium: 228mg | Iron: 6.1mg