CET Sandwich Recipe

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There's something deeply comforting about the simple sandwiches my partner used to whip up with just cucumber, tomato slices, and an over-easy egg. They were nourishing, no doubt, but they tended to get soggy a little too quickly for my taste. So, I set out to recreate this classic with a few tweaks to keep everything fresh and crisp longer.

Soft white bread sandwich with fresh cucumber, tomato, and fried egg layers.

My partner's version...

In my version, I address the sogginess by deseeding and grating the cucumber, then squeezing out the excess moisture before mixing it with finely diced tomatoes, creamy yogurt, and a blend of garlic, dill, and lemon for some zest.

Creamy vegetable salad made with diced carrots, cucumbers, herbs, and yogurt dressing.

This mixture sits atop toasted sourdough bread, which I only toast on one side to maintain some softness, topped off with a perfectly boiled egg. The result? Each bite is crisp, creamy, and bursting with flavors that complement rather than overwhelm each other. Let's call this CET sandwich; c for cucumber, e for egg and t for tomato.

Toasted rustic bread sandwich with soft-boiled egg and creamy vegetable salad.

If you're looking for a quick meal that feels both light and satisfying, give this upgraded sandwich a try. It's a fantastic way to enjoy a familiar taste with a new twist that keeps everything you love about the original but adds a little extra to make it even better.

Whether it's for a lazy weekend brunch or a quick weeknight dinner, this sandwich promises to be a hit!

Double-stacked sandwich halves showing vibrant layers of egg and vegetables.

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Ingredients:

(Serve 2)

• Cucumber Grated, 1 Large

• Tomatoes Deseeded Finely Diced, 2

• Yogurt, 1/2 Cup

• Garlic Grated, 1 Clove

• Dried Dill, 1 TSP

• Extra Virgin Olive Oil, 2 TBSP

• Sea Salt, Pinch

• Black Pepper, Pinch

• Fresh Lemon Juice, 1/2 Lemon

• Fresh Lemon Zest, 1/2 Lemon

• Unsalted Butter, For Toasting

• Sourdough Bread, 4 Slices

• Olive Oil, For Toasting

• Eggs Soft Boiled, 2

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Equipment:

• Cast Iron Skillet / Pan

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Directions:

1. Transfer to a kitchen towel once the cucumber has been deseeded and grated.

2. Wrap and squeeze out as much juice as humanly can.

3. Transfer to a large mixing bowl with tomatoes, yogurt, garlic, dill, olive oil, salt, pepper, lemon juice and zest.

4. Toss and mix until well combined.

5. Taste and adjust for seasonings.

6. Set it aside chilled in the fridge until ready to use.

7. Toast the bread in some olive oil on a skillet over medium heat, 1 side only.

8. Spread the cucumber tomato mixture onto 2 slices of bread.

9. Top with soft boiled eggs and finish the sandwiches with the remaining 2 slices of bread.

10. Serve immediately.

I shouldn't brag, but this is way better...

The perfect bite...

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Recipe Video: