Cucumber Tomato Sandwich
By: Kristy for Mommy Hates Cooking
Our garden flourished this year with tomatoes up until the heat started soaring; however, we were able to salvage several tomatoes and make delicious sandwiches out of them. Then, while I was at the store I found cucumbers on sale and thought what a great lunch or dinner to be able to make these sandwiches and avoid the oven!
We decided to make this a meatless meal; however, while eating them we thought bacon would be a great addition to them. Next time I make them, I will likely add some as my husband isn’t really big on meatless meals. I also decided instead of simply using cream cheese, to use my dill dip recipe as the spread. Delicious!
Ingredients:
- 1 Large Cucumber, Grated
- 1 Large Tomato, Sliced
- Flour Tortillas
- Dill Dip
Dill Dip Ingredients:
- 1/2 Cup Hellmann’s Mayonnaise
- 1/2 Cup Sour Cream
- 3 oz Cream Cheese, Softened
- 1 Tbsp Dill Weed
- 1 Tsp Seasoned Salt
- 1 Tsp Chopped Onion Flakes
- 1 Tsp Parsley
Directions:
Start by making the dill dip, combining all ingredients and mix them well.
Next, spread some dill dip on 2 flour tortillas, just as you would while making a sandwich. Sprinkle some grated cucumber on one tortilla and place tomato on top of that. Place another tortilla on top and then you can either eat it cold at this point or you can use a Panini Press or Quesadilla Maker to seal the sides and toast it. Enjoy!
Note: For those eating gluten free, I would suggest using gluten free bread. I did try it with a corn tortilla, which is fine to eat cold; however, when I tried to toast it that didn’t work well.
Author: Kristy, the creator of MommyHatesCooking.com, is a work at home mom whose journey started from a hatred of cooking and her desire to learn to love it.
