A fresh summer cucumber sandwich featuring creamy scallion cream cheese paired with thinly sliced cucumbers and lettuce.
Servings 6 sandwiches
Ingredients
Charred Scallion Cream Cheese (makes enough for 6 sandwiches)
- 1 bundle of scallions 4oz, 115g
- 1 tablespoon olive oil
- ½ teaspoon kosher salt plus more to taste
- 8 ounces cream cheese softened to room temperature
- 2-4 tablespoons heavy cream
Sandwiches (ingredients needed per sandwich)
- 2 slices of bread
- ⅓ pound cucumber cut into ¼” thick slices
- 3-4 lettuce leaves
Instructions
- To char the scallions: Position a rack roughly 5 to 6 inches away from the broiler and turn your broiler on. Trim the ends from the scallions, separate the whites from the greens, and place both on a sheet tray. Drizzle with olive oil and kosher salt, tossing to coat well.
- Place the tray under the broiler and roast until the whites are quite tender and the greens have blackened. If you find the greens are done well before the whites, use tongs to remove them and set them aside. Cook until you have plenty of crispy bits. This takes around 6 minutes under my broiler, but your oven makes a huge difference on time, so check often! Once the scallions are to your liking, remove them from the oven and let them cool.
- To make the cream cheese spread: Place the room temperature cream cheese in a food processor along with the whites and greens of the charred scallions and 2 tablespoons of heavy cream. Run until well combined and the cream cheese is lighter in texture. If the cream cheese still feels dense, add another tablespoon or two of the heavy cream and continue. Taste and add more salt if desired.
- To assemble the sandwiches: Spread a tablespoon or so of cream cheese on one piece of bread, layer with lettuce and cucumbers, and then spread another tablespoon of cream cheese on the top piece of bread before smooshing together.
Video
Notes
As the post above notes, I wait to salt the cucumbers until I’m ready to eat. Your other option is to be a bit saltier with the cream cheese!