A modern twist on a cucumber tea sandwich, these eye-catching sandwiches with cut-out windows are topped with zesty guacamole and peppery arugula.
|8||slices Dempster’s® White Bread|
|1 cup||(250 mL) fresh arugula|
|36||thin slices cucumber|
|1||ripe avocado, peeled and pitted|
|2 tbsp||(30 mL) lime juice|
|1 tbsp||(15 mL) minced onion|
|1/4 tsp||(1 mL) salt|
|1/4 tsp||(1 mL) ground cumin|
|1 tbsp||(15 mL) finely chopped fresh cilantro|
Window Sandwiches: Using a 2-inch cookie cutter, cut desired shape in the centre of 4 bread slices; set aside, reserving cutouts for another use.
Guacamole: Mash together avocado, lime juice, onion, salt and cumin. Stir in cilantro.
Top remaining 4 slices of bread with arugula, cucumber and Guacamo-le. Top with cut-out slices of bread. Cut crusts from sandwiches, if de-sired.
Tip: Toast the reserved cutouts to serve as crackers with soup or chili.
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