Cucumber sandwiches

cucumber sandwich.jpg

When we were kids, the concept of tea time was heavy tiffin like ada dosa, idli or upma. Because that’s the time you come back from school and you will be hungry enough to eat horse even! But as we grew up, the weekend tea time grew into a more elegant, enjoyable and lighter treat time. It was initially just biscuits and then slowly graduated to hot vadas, pakodas and stuff. Well, the treat lasted as long as some one else was in charge of the kitchen. My definition of tea time specials are ready-made snacks :D.

Anyway, I am trying to get back in shape blogging wise – so I thought its a good idea for me to start blogging 3 times a week. And the choice of theme for the second week is tea time snacks.

Most of the snacks that pair well with a cup of tea are deep-fried. I bear enough burn marks in my hands to be banned near hot oil. If I am really being honest, I may be a little apprehensive about it, but mostly I am too lazy to deep fry.But the story to the public (OK, just to my man) is that I am scared of oil and I stick to it ;-).

An easy tea time snack is a simple sandwich.  You would be surprised to know that these humble cucumber sandwiches are a popular tea time favorite! Read on for the ..erm…recipe (well, if you can call it that!)

cucumber sandwich1

Makes 4 sandwiches


  • 8 bread slices, crusts removed
  • 1/2 teaspoon cream cheese per sandwich (or more per taste)
  • 1/2 teaspoon mayo per sandwich (or more per taste)
  • 4 thinly sliced cucumber pieces per sandwich
  • salt and pepper

*Instead of cream cheese and mayo, you can use butter


  1. Cut off the crusts of the bread. Slice cucumber into very thin slices.
  2. Spread cream cheese on one slice and mayonnaise on  another.
  3. Layer 4 cucumber slices on one slice. Add salt and pepper to taste.
  4. Cover with the other slice of bread. Cut it into half and serve with tea.
  5. Make more sandwiches with the rest of the bread.

cucumber sandwich3

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58

Confusing Corn

Things in life may not work out the way you want it to. Sometimes things you have been planning for a really long time, might blow up right into your face in a totally unexpected manner. What do you do then? You cry over it for sometime, accept it and face it, and do whatever needs to be done.

Like this Sweet Corn Stuffed buns here in the below picture.

I tried my best. I failed miserably. The buns didn’t rise, the filling was less, they were chewy. So I cried for sometime, then made some sandwiches with whole wheat bread and the sweet corn filling I had prepared.

So the bun recipe is in the ‘try again’ list, but these sandwiches really made up for the disappointment.

For this month’s Magic Mingle, the chosen ingredients were Corn and Whole Wheat. So after confusing myself with a hundred corn based recipes, I finally decided on baby corn pizza. But then I couldn’t get my hands on baby corn last week. Then I decided upon sprouted wheat and sweet corn salad. But then again, I didn’t have the patience to start the sprouts. Finally I chose the stuffed buns and then didn’t have any luck with it. I have never had much luck with baking bread! Anyway, there was a packet of whole wheat bread to help me get over my disappointment and to finish off the corn filling I had prepared.


  • Whole wheat bread           :        4 slices
  • Onions                                    :        1 small, chopped
  • Tomato Puree                     :        2 tbsp (or one small tomato pureed)
  • Corn                                        :        1 cup
  • Chaat Masala                       :        1/2 tsp
  • Chilli Powder                       :        1/2 tsp
  • Coriander Powder             :        1/2 tsp
  • Salt                                           :        as required
  • Oil                                             :        1-2 tsp


For the filling,

  1. Heat a tsp of oil and saute the onions till pink. Add the frozen/cooked corn, tomato puree and the powders. Cover and cook for 3-5 minutes, stirring in between.
  2. Check and adjust the seasonings. Make sandwiches using this as filling.

Linked to:

Potato Sandwich

Potato is the solution to half the problems in kitchen. Don’t know what to cook? Make a potato curry. You can’t go wrong with this tuber. They make excellent side dish for rice, puris and rotis. They are great as a filling for dosas, for making quick and easy snacks. The possibilities are endless. Now, its entering the bread zone in our home too. This is what we make for weekends, when its more of a brunch. Easy to make and extremely filling, please welcome the yummy potato sandwich!


Bread slices            : 4
Potato                      : 1 medium, boiled and mashed
Green Chutney     : 4 tsp
Tomato Ketchup : 2 tsp
Salt and Pepper    : to taste


  1. Microwave the potatoes till they are cooked. Mash, add salt and pepper and keep aside.
  2. Spread 1-2 tsp of the green chutney in one side of the bread. Add a teaspoon of ketchup on top of the green chutney.
  3. Add the potato filling, cover with another slice of bread. Repeat for one more set. Grill in an oven and serve hot.
  4. For the green chutney, grind one bunch of mint leaves and one bunch of coriander leaves with an onion, spoonful of lemon juice and salt. Refrigerate and use as required.


Instead of salt and pepper, try chili flakes and Italian seasoning.

If you don’t have green chutney, use any of the sandwich spreads available.

You can brown the bread in the stove top and then fill the potato filling, if you don’t have the grill.

If you use the Panini grill like me, please don’t forget about your breakfast – else you will get slightly burnt sandwich like mine!

Linked to Sandwich Mela, Serve It – Grilled, Priya’s brainchild Fast Food, Not Fat Food.