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.
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.
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.
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!
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
Equipment:
Cast Iron Skillet / Pan
Directions:
Transfer to a kitchen towel once the cucumber has been deseeded and grated.
Wrap and squeeze out as much juice as humanly can.
Transfer to a large mixing bowl with tomatoes, yogurt, garlic, dill, olive oil, salt, pepper, lemon juice and zest.
Toss and mix until well combined.
Taste and adjust for seasonings.
Set it aside chilled in the fridge until ready to use.
Toast the bread in some olive oil on a skillet over medium heat, 1 side only.
Spread the cucumber tomato mixture onto 2 slices of bread.
Top with soft boiled eggs and finish the sandwiches with the remaining 2 slices of bread.
Serve immediately.
I shouldn't brag, but this is way better...
The perfect bite...
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