As often happens when strolling the Saturday Farmers’ Market, Jen and I came across a heretofore unfamiliar fruit: the Lemon Cucumber. Pale yellow and almost spherical, the baseball-sized lemon cucumbers we found at Good Hummus were described as a mellow, less astringent version of the common salad and sandwich component. We snatched up two of them.
As we’re in the thick of avocado season, we picked up a few of those as well, and I began to have visions of the only vegetable sandwich I’ve ever really loved—cucumber, avocado and cream cheese. With the riches of the Farmers’ Market before us, we compiled ingredients to make a gussied up version of this sandwich.
Instead of cream cheese, we got Nicasio Valley Cheese Company’s delicious Foggy Morning. Foggy Morning is a soft, cow’s milk cheese that is light and delicious.
For bread, Jen selected Oktoberfeast Bakery’s Sabine’s Sandwich Bread, a dense but soft rye loaf.
I sliced the cucumbers and avocado in quarter inch slices.
I sliced the bread, then spread a thin layer of mayo on one side and whole grain mustard on the other.
I spread a healthy layer of the Foggy Morning cheese on top of the mayo. In many years of sandwich making (and appreciating), I’ve discovered that the cheese almost always belongs right next to the mayonnaise, where they can conspire in a creamy, vegan-repellant delirium.
I piled the cucumbers on top of the cheese and the avocado over the mustard. Another thing I’ve learned from many years of sandwich enjoyment is that you always want something a little tangy next to the avocado.
Finally, I sprinkled some Turkish black pyramid salt on the cucumbers and some fresh ground pepper on the avocado.
The finished sandwiches made for a delightful and hearty lunch.
All the photos are here.