2x special sandwiches

Ingredients

• 1 slicespelt bread
• 1 small tubsour cream
• ¼cucumber
• to tastesalt and pepper
• a few flakeschilli flakes
• 1 slicespelt bread
• to tastepeanut butter
• 1 sliceyoung matured cheese
• a few slicescucumber
• to tastesambal of your choice (badjak used here)

Instructions

1. 1

   Toast the first slice

   Toast one slice of spelt bread until golden brown.

2. 2

   Season the sour cream

   Meanwhile, stir the sour cream in a small bowl and season to taste with pepper, salt and a few chilli flakes.

3. 3

   Slice the cucumber

   Cut the cucumber into thin slices; a mandoline can make this easier.

4. 4

   Top the first slice

   Spread the sour cream mixture over the toasted bread, add some cucumber slices and finish with freshly ground pepper.

5. 5

   Toast the second slice

   Toast the other slice of spelt bread until golden brown.

6. 6

   Build the spicy sandwich

   Spread peanut butter over the toast. Add the cheese, arrange the cucumber slices on top and spoon over sambal.

What are these two sandwiches?

These are quick, open-faced sandwiches built around toasted spelt bread, with one mild and creamy topping and one spicy, savoury one. They fit the practical Dutch habit of making a simple bread-based meal, while the toppings give each slice a distinct character.

The contrast is what makes the pair work: cool cucumber and tangy sour cream on one, rich peanut butter, cheese and chilli sambal on the other. Toasting the bread gives both toppings a sturdy, crisp base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 13g protein, 34g carbs, 17g fat.

The bread supplies most of the carbohydrate, while peanut butter, sour cream and cheese contribute much of the fat; peanut butter and cheese also provide protein. Pair the sandwiches with a fresh salad or extra vegetables for a more balanced plate.

Choosing the bread and toppings

Spelt bread: choose slices that are firm enough to hold their toppings after toasting. A denser loaf gives a more substantial bite, while a thinner slice will toast quickly.

Sour cream and peanut butter: the sour cream should be easy to stir smooth, and the peanut butter can be smooth or crunchy. Both are spread more easily when the toast is still warm.

Getting the cucumber right

Thin slices: cut the cucumber evenly so it sits neatly on the bread and is easy to bite through. A sharp knife works well; a mandoline is another option, used carefully.

Fresh finish: add the cucumber after spreading the toppings. This keeps its cool crunch distinct from the warm toast.

Balancing the sour cream

Seasoning: stir the sour cream before adding salt, pepper and chilli flakes so the seasoning is distributed evenly. Start with a little chilli, then add more if you want a sharper heat.

Pepper finish: freshly ground pepper on top adds a final savoury note. Taste the mixture before spreading, since the amount of salt needed depends on the sour cream.

Building the spicy slice

Layering: spread the peanut butter on the toast first, then add the cheese and cucumber. Spoon the sambal over the top so its heat is easy to adjust.

Sambal choice: badjak is used in this version, but another sambal can work too. Different varieties vary in heat and flavour, so add a small amount first and taste.

Serving the pair

Serve the sandwiches soon after assembling, while the bread is still crisp and warm. The creamy cucumber slice and the spicy peanut slice make a varied light meal together.

For a more rounded plate, serve them with a simple green salad or extra fresh vegetables. Keep any additional dressing modest, as the toppings already bring richness and seasoning.

Recipe notes & tips

• Toast the bread until golden so it stays firm beneath the toppings.
• Stir the sour cream before seasoning to make a smooth spread.
• Slice the cucumber thinly for a more even topping.
• Add sambal a little at a time so you can control the heat.
• Assemble the sandwiches just before serving to preserve the toast's crispness.

Variations

• More crunch: use crunchy peanut butter on the spicy slice.
• Milder heat: use a small spoonful of sambal or leave it out.
• Extra herbs: add chopped dill to the sour cream and cucumber topping.
• Different cheese: use another mild, sliceable cheese in place of young matured cheese.
• More vegetables: add a few thin tomato slices to either sandwich.

Common mistakes to avoid

• Soft toast: toast the bread until golden so it can support the toppings.
• Thick cucumber: slice it thinly for easier eating and a better topping-to-bread balance.
• Over-seasoned sour cream: add salt and chilli gradually, tasting as you go.
• Too much sambal: spoon it on sparingly at first, then add more to taste.
• Soggy bread: wait until just before serving to add the cucumber and spreads.

How to store

These sandwiches are best eaten freshly assembled, as the toppings soften the toast. Keep any leftover toppings covered in the fridge and use within 2 days; toast fresh bread when ready to serve.

Frequently asked questions