Roasted Cucumber Sandwiches

This is a healthy take on English cucumber finger sandwiches. You roast or grill the cucumbers to deepen their flavor. You can use any cucumber variety you want, from Japanese, English or hothouse…use the ones available at your local market.

Ingredients (Serves 4)

• 1 1/4 pounds fresh cucumbers
• 2 tablespoons Extra-virgin olive oil with 1 tablespoon reserved
• 1/2 cup Greek-style yogurt
• 2 tablespoons capers, rinsed well, roughly chopped
• 2 garlic cloves, minced
• 1 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoons mint leaves, finely chopped fresh
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon Sea salt
• 2 ciabatta rolls (or 1  loaf focaccia, halved horizontally)
• Freshly ground black pepper

Preparation

Preheat oven to 400°. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole*). Arrange cucumbers on a parchment paper–lined baking sheet. (If using English cucumbers, arrange cut side down.) 

Brush with olive oil. Roast cucumbers until crisp-tender, about 15 minutes. Transfer cucumbers to a paper towel–lined plate then chill in the fridge until cool. 

Cut cucumbers lengthwise in half, then slice the cucumbers crosswise into 1/4 inch-thick pieces. 

Whisk the Greek yogurt and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired. 

Brush cut sides of focaccia or rolls with 1 tablespoon olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned, 3-5 minutes. Divide filling among focaccia bottoms, cover with tops.

Serve with a glass of your favorite white wine and enjoy!