Name: Roasted Cucumber Sandwiches
Yield: Makes 8 servings
Ingredients: 2 1/2 pounds Japanese, Persian, or English hothouse cucumbers; 2 tablespoons (1/4 stick) unsalted butter, melted; 3/4 cup labneh (Lebanese yogurt cheese) or Greek-style yogurt; 3/4 cup mayonnaise; 3 tablespoons salt-packed capers, rinsed well, roughly chopped; 1 garlic clove, finely chopped; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 tablespoons finely chopped fresh mint leaves; 1 tablespoon (or more) fresh lemon juice; Fine sea salt and freshly ground black pepper; 2 9x7 inch loaves focaccia, halved horizontally, or 8 ciabatta rolls; Extra-virgin olive oil

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Roasted Cucumber SandwichesPenden and Munk

"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian, or English hothouse, available at supermarkets and farmers' markets.

Ingredient Info

Labneh is available at specialty foods stores and Middle Eastern markets.

Recipe notes

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