We gave the classic cucumber tea sandwich a kicky upgrade courtesy of a bright, bold cilantro chutney. The puckery green sauce gets a hit of acid from lemon juice, and aromatic, vegetal flavor from jalapeño and garlic. The herbaceous punch it brings to the dainty little sandwiches puts the rich cream cheese spread into balance and adds a bit of flair. Anti cilantro? Swap in parsley, mint, or any combination of delicate fresh herbs you do like.
If you’re worried about the chile spice, you can remove the seeds—but if you’re up for a bit of heat, just toss everything for the chutney into a blender and set to purée. You’ll have more than you need for a single sandwich, which gives you two options: make more sandwiches or use the remaining sauce as an accompaniment or component in a dressing or marinade.
Ingredients
Makes 1
1
1
2
3
1
1
2
2
5–7
Preparation
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Step 1
Blend 1 large bunch cilantro, 1 jalapeño, stem removed, 2 garlic cloves, 3 Tbsp. fresh lemon juice, 1 tsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender or food processor until smooth.
Step 2
Spread 2 Tbsp. whipped cream cheese over one ½”-thick slice white sandwich bread (such as Pullman) and top with 5–7 English hothouse cucumber slices; season with kosher salt. Spread 2 Tbsp. cilantro chutney over second slice of bread. Close sandwich; cut in half. Remove crusts if desired.
Do ahead: Cilantro chutney can be made 3 days in advance; store, chilled, in an airtight container.
