Cucumber Sandwiches

Ingredients

• 2English cucumbers
• 30 ml (2 tablespoons)mayonnaise
• 120 ml (½ cup)microgreens
• 6 slicesdeli roast beef
• 6 slicesdeli turkey breast
• 6 slicespastrami
• 10 ml (2 teaspoons)mustard
• 75 g (½ cup)cherry tomatoes, halved
• 6 slicesprovolone cheese
• ⅛ teaspoon, or to tastesalt
• ¼ teaspoon, or to tastepepper

Instructions

1. 1

   Prepare cucumbers

   Cut the cucumbers lengthways. Use a spoon to scrape out the soft, seedy centre, keeping the cucumber flesh mostly intact. Season the cucumber halves with salt and pepper.

2. 2

   Layer the fillings

   Spread the mayonnaise over one cucumber half, then add the microgreens and deli meats. Spread the mustard over the other half and arrange the halved tomatoes and provolone on top.

3. 3

   Finish and serve

   Carefully bring the two filled halves together. Slice into small cucumber medallions, add more pepper to taste and serve.

What are cucumber sandwiches?

Cucumber sandwiches are a fresh, bread-free take on the familiar filled sandwich. This American-style version uses long cucumber halves as the outer layer and packs them with deli meats, cheese and vegetables.

The combination of cool, crisp cucumber and savoury fillings gives each bite plenty of contrast. Scooping out only the soft centre helps make room for the fillings without making the cucumber too fragile.

Nutrition and macros by portion

The nutrition label shows one serving as written: 138 calories, 11g protein, 4g carbs, 9g fat.

The cucumber and tomatoes contribute most of the carbohydrates, while the mayonnaise and provolone provide much of the fat. The deli meats and cheese supply most of the protein. Add a side salad or extra non-starchy vegetables to round out the plate.

Choosing the cucumbers

English cucumbers: Their long shape and relatively small seed centre make them handy for creating sandwich halves. Choose firm cucumbers so they hold their shape when filled and sliced.

The centre: Scrape away the loose, watery seeds, but leave a layer of cucumber flesh around the hollow. That gives the fillings a shallow bed and helps the halves stay sturdy.

Layering the fillings

Mayonnaise and mustard: Spread each condiment on a separate cucumber half, as directed, so the flavours are distributed through the sandwich. Use a thin, even layer to help keep the filling in place.

Meat and cheese: The roast beef, turkey and pastrami bring savoury flavour, while provolone adds a creamy, mild note. Arrange the slices so they sit within the cucumber edges rather than spilling out.

Keeping the texture crisp

Dry ingredients: Halve the tomatoes and let any excess moisture drain before adding them. Wet fillings can make the cucumber slippery and harder to slice neatly.

Gentle handling: Bring the two halves together carefully, without pressing hard. A firm but light touch helps keep the fillings in place and the cucumber intact.

Slicing and serving

A sharp knife: Slice across the joined cucumber halves with a steady motion to make small medallions. If the fillings shift, guide them back into place before continuing.

Serve the sandwiches soon after assembling for the crispest cucumber and freshest greens. They work as a light lunch, a snack or part of a platter.

What to serve alongside

For a more substantial plate, pair the cucumber sandwiches with a simple green salad or crunchy raw vegetables. A bowl of soup also makes a fitting accompaniment.

If serving them as party bites, arrange the medallions with the cut side facing up so the colourful layers are easy to see.

Recipe notes & tips

• Use firm English cucumbers so the filled halves hold together.
• Scrape out the loose seeds but avoid removing too much cucumber flesh.
• Drain the halved tomatoes if they are especially juicy.
• Spread the mayonnaise and mustard in thin, even layers.
• Slice with a sharp knife and support the cucumber halves as you cut.
• Add the final pepper just before serving.

Variations

• Add avocado: Layer thin slices into the filling for a buttery contrast.
• Change the cheese: Use another sliced cheese in place of provolone.
• Make it vegetarian: Replace the deli meats with extra microgreens and sliced vegetables.
• Add herbs: Scatter chopped dill or chives over the fillings.
• Turn up the heat: Use a spicy mustard instead of mild mustard.

Common mistakes to avoid

• Scooping too deeply: The cucumber can split; leave a sturdy layer of flesh around the hollow.
• Using wet tomatoes: Excess juice can loosen the fillings; drain the halves before layering.
• Overfilling the halves: The sandwich may be difficult to close; keep the toppings within the cucumber edges.
• Pressing too firmly: The cucumber can crack; join the halves with a light touch.
• Using a blunt knife: The fillings may slide out; use a sharp blade and slice steadily.

How to store

These are best eaten soon after assembly, while the cucumber is crisp. If needed, refrigerate in a covered container and eat within a day; the cucumber may release moisture, so avoid freezing.

Frequently asked questions