8 to 10 slices whole wheat bread or brown or white sandwich bread or 1 sandwich loaf cut into slices
1 medium size tomato thinly sliced
1 medium size cucumber thinly sliced
freshly crushed black pepper or pepper powder as required
cumin powder as required – optional
butter as required salted or unsalted
salt optional
Instructions
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
