Cheese-cucumber sandwich

Name: cheese-cucumber sandwich
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 tablespoons pine nuts; 150 g Greek yoghurt; 1 tablespoon extra virgin olive oil; 2 tablespoons dill (frozen), finely chopped; freshly ground black pepper; 1 broken cucumber 15 cm; 6 slices tiger bread white; bag arugula salad or watercress, a 75; 1 package port salut (cheese, 120 g) pre cut

A tasty recipe. The vegetarian lunch contains the following ingredients: pine nuts, Greek yogurt, extra virgin olive oil, dill (frozen), finely chopped), freshly ground black pepper, cucumber (15 cm), white tiger bread, rocket lettuce (or watercress, a 75), port salut ((cheese and 120 g) pre-cut).

Ingredients

Directions

Roast pine nuts golden brown in dry frying pan. Cool on plate. In bowl mix yogurt with oil, dill and salt and pepper to taste. Cucumber cucumber, halve in length and scrape out with teaspoon seeds. Cut cucumber into thin slices and mix with half of dill yogurt.
Slice bread thickly with dill yogurt. Spread the rocket, cheese and pine nuts over 4 slices. Spread 2 slices of cucumber salad and stack them on other 2 slices of bread. Lay the last slices of yogurt side down on piles. Lightly press the sandwiches and cut them twice diagonally.