8 to 10sliceswhole wheat breador brown or white sandwich bread or 1 sandwich loaf cut into slices
1medium size tomatothinly sliced
1medium size cucumberthinly sliced
freshly crushed black pepperor pepper powder as required
cumin powder as required- optional
butter as requiredsalted or unsalted
Rinse the veggies very well with fresh water a few times. Peel the cucumber and finely slice the cucumber and tomatoes in thin rounds. Keep aside.
Trim the edges of the bread if you want. Apply butter evenly on the breads and keep aside.
Apply a slightly thick layer of butter on the bread, if you are making the sandwiches for picnics, tiffin or travel.
Arrange slices of tomato and cucumber on the buttered bread.
Sprinkle two to three pinches of pepper powder or freshly ground pepper, cumin powder and salt on the tomato-cucumber slices. If using salted butter, then you can skip salt.
Also, if you are making these sandwiches to take during travel, picnic or for tiffin box, then avoid salt. As the tomatoes and cucumber will release water due to the presence of salt and thus the sandwiches will become soggy and moist.
Cover with another slice of buttered bread.
While serving you can cut the sandwiches diagonally into 2 or 4 parts.
Serve tomato cucumber sandwiches with potato wafers and tomato sauce. If making for tiffin box, then wrap the sandwiches in a cling film or aluminum foil and place it in the tiffin box.
Use fresh and ripened tomatoes. They should be firm. Avoid using overly soft tomatoes.
You can use any variety of cucumber. If you want less seeds then use English cucumber.
You can use bread of your choice. Some days old bread will also work.
You can make the sandwiches more filling by adding veggies like steamed beet, boiled potatoes, thinly sliced onions and thinly sliced bell pepper of any color.
The recipe can be scaled to make a smaller serving or a larger serving for pot lucks and parties.