Today I have a short little recipe for you all!
Unfortunately, I did not take pictures throughout the process, but I believe it is rather explanatory.
My version of this sandwich is non-dairy, but of course, it can be made the exact same way with dairy if you so wish.
Let us move on with the recipe!!!
- Vegan mayo
- Vegan cream cheese
- Fresh or dried basil (fresh is the best)
- Dried dill
- Bread of your choice. I used a whole wheat, multigrain bread
Alright, so step número uno is: lay out two slices of bread (to make one sandwich). Layer one side with cream cheese and the other with mayo. The amount of both is dependent on your preferences.
Next, I layer one side with the dried dill, and the other with basil, fresh or dried. In my opinion, fresh is spectacularly, amazingly, phenomenally scrumptious. But, of course, this is only my opinion.
Now you will cut your cucumber slices. For this, I usually cut my cucumber by the length of the bread so that when I lay it on, it reaches both top and bottom of the bread. (Wish I had taken pictures!) I layer it pretty thick, cutting the cucumber into thinner slices. This step is due to your preference of how much cucumber you would like.
Then you put both pieces of bread together and for an aesthetically pleasing sandwich, I cut the crust off and cut the sandwich into six little tea-sized sandwiches.
This recipe is rather simple, but very delicious!!!
My question for You: Do you prefer eating a whole sandwich, or one cut into small squares as above?