This is a SERIOUSLY twisted cucumber sandwich.
No soft, white, crust-less bread. No light, simple flavors. It’s definitely not the sandwich at your grandma’s tea party. Instead, this sandwich brings it with complex, fresh, flavors, a big crunch, and even a fried egg! The fresh flavors of cucumbers and pea sprouts combine with the mild tones of provolone and egg are served between toasted whole grain bread and the result is a wonderful texture and flavor explosion. Even better, it’s super well-rounded.
To be completely honest, I had my doubts. I’m not even sure what made me want to put these things together. When I described it to my husband, I paused as we looked at each other with wary expressions…and then I resignedly said, “If this doesn’t work out, I’ve got a back up dinner.” Oh me, of little faith.
Sooo, the egg…I know what you’re thinking. I was thinking it too. It’s a tiny bit weird but you can definitely make this sandwich without it and it still tastes GREAT. I made it for a family lunch a few weeks back without the egg and it was very well received.
Try it and let me know what you think.
|4 tbs Greek Yogurt|
|2-3 tbs Dill (freshly chopped)|
|4 slices Provolone|
|1 English Cucumber (thinly sliced) - I don't peel them, but if the skin bothers you, then by all means!|
|1/2 package Pea Sprouts, thoroughly washed and dried. (I buy mine from Trader Joe's)|
|8 slices Whole Grain Bread of choice (I used the 7 Grain Bread from Whole Foods)|
|4 Egg Whites|
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