Thin slices help the cucumber and avocado sit together without pushing the filling out of the bread. Goat cheese gives the bottom layer something to hold onto, while pesto flavors the top. Assemble the sandwiches close to serving so the greens and bread keep their texture.
Makes four sandwiches. This recipe uses prepared basil pesto and prepared lemon vinaigrette; have both ready before assembling.
Ingredients
- 4 lightly packed cups arugula
- About 8 teaspoons prepared lemon vinaigrette, divided
- Fine sea salt and freshly ground black pepper, to taste
- 8 slices multigrain bread or pain au levain, or 4 ciabatta rolls
- 115 g fresh goat cheese, softened enough to spread
- 2 cucumbers, ends trimmed and sliced thinly on a diagonal, about ⅛ inch thick
- A little flaky sea salt
- ½ cup prepared basil pesto
- 2 medium avocados, thinly sliced lengthwise, about ⅛ inch thick
Bread commonly contains wheat; goat cheese contains milk. Pesto may contain nuts and cheese, while vinaigrette ingredients vary. Check each prepared product's label when serving someone with an allergy.
Method
- Dress the arugula. Toss it in a bowl with 4 teaspoons of the vinaigrette. Season lightly with fine salt and black pepper.
- Prepare the bread. Toast sliced bread if using it. If using rolls, split them ready for filling.
- Spread the cheese. Divide the goat cheese between the four bottom pieces of bread, spreading it into an even layer.
- Add the cucumber. Arrange overlapping slices across the cheese, using roughly 6–8 slices per sandwich as the size allows. Keep them within the bread's edges. Add a little flaky salt and about 1 teaspoon of the remaining vinaigrette to each sandwich.
- Layer the avocado and greens. Place the avocado slices across the cucumber in the opposite direction, then divide the dressed arugula between the sandwiches.
- Add pesto and close. Spread approximately 2 tablespoons pesto on each top piece of bread. Close the sandwiches, cut with a serrated knife and serve promptly.
Make the slices work for you
A sharp diagonal cut gives the cucumber a longer surface for overlapping. Keep the slices reasonably even so one thick piece does not lift the whole sandwich apart. Lay the avocado gently rather than pressing it into a thick mound.
Choose bread that supports the filling. The source offers sliced bread and ciabatta rolls as alternatives; the number of cucumber slices needed will depend on their size and the bread you use.
Prepare components, then assemble
If working ahead, keep prepared ingredients appropriately refrigerated and assemble near serving. Do not leave the cheese, dressing or completed sandwiches standing out for hours. Use clean utensils for the spread and pesto.
For more recipes, visit ShamsMag Cooking.
Editorial source
Adapted from the owner's Monir Chef archive, post 10768. Prepared vinaigrette is specified because the archive does not include its formula in this entry. Cover: AI-generated illustration.
