Cucumber Sandwich with Cream Cheese and Avocado

I’ve been in a cooking funk recently in that all I want is food that doesn’t require actually cooking anything. Call it summer or call it busy and can’t be bothered— at the end of the day, it is what it is. I don’t want to cook and I don’t want to wash any more dishes by hand than I have to. (Yeah, that’s a true blue Japanese apartment for you. No dishwasher will fit in my place. Sigh….)

Enter today’s idea sprout. As I stood in my teeny kitchen wishing I had a personal chef, I remembered a sandwich I used to make when I still lived in America. A tea-time cucumber sandwich with mayo, cream cheese, chopped onion and black pepper. Totally not in the mood to dirty a bowl, knife chopping or a spoon mixing, I invented this little morsel of deliciousness: cucumber, cream cheese and avocado open-faced sandwich.

I ate it and let my dog happily lick the crumbs off the plate. Content and happy, we both grinned like idiots afterwards. Let me know if you try it and what you think in the comment box below.

 

Ingredients:

  • two slices bread (I used a thin sliced round bread, but just go with whatever you have)
  • two squares cream cheese (I used Kiri Herb & Garlic in the green package but, there are all different flavors)
  • 1/2 ripe avocado
  • 1/2 japanese cucumber (they are thinner than the US versions, adjust accordingly)
  • black pepper to taste

 

Directions:

  1. Put both bread slices together (nothing should be between them) and toast in a toaster so that only one side of each slice is toasted while the inside slices get warm and remain soft.
  2. Remove bread from toaster oven at desired degree of toasted-ness, set them on a plate side-by-side with toasted sides down.
  3. Put one cream cheese square on each slice of bread. Let soften for a few seconds and spread evenly on each slice.
  4. Mash the avocado half and divide evenly, putting equal amounts on each bread slice. Spread evenly on each slice.
  5. Rinse your cucumber and grab a vegetable peeler. Peel the cucumber into thin slices longways until the entire cucumber half is peeled into thin strips.
  6. Place the cucumber strips on each bread slice in equal portions.
  7. Finish with a twist or two of fresh ground black pepper.
  8. Serve open-faced.

 

Variations I plan on testing in the future:

  • adding a few thin onion slices for some extra flavor
  • trying different flavors of cream cheese- the black pepper could be good

Notes:

  • If you’re really set on slicing the cucumber cross ways instead of long ways, have at it. It really won’t make much difference. You may prefer a knife for that though.

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