Cucumber Tea Sandwiches with Herbed Hung Curd
Crisp, drained cucumber on soft bread with a mint-cilantro hung curd spread. No-cook party snack with vegan swap notes.
Equipment
- Fine-mesh strainer or colander
- Sharp knife or mandoline
- Mixing bowl
Ingredients
For the cucumber
- 1 large English cucumber about 12 oz / 340 g
- 1 tsp fine salt plus extra for sprinkling
For the herbed hung curd spread
- 1 cup thick hung curd about 8 oz / 225 g
- 2 tbsp finely chopped fresh mint leaves
- 2 tbsp finely chopped fresh cilantro
- 1 small green chili optional; finely minced
- 1 tbsp fresh lemon juice
- 1/2 tsp fine salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp chaat masala optional
For assembly
- 10 slices soft white or milk bread sandwich loaf
- 2 tbsp unsalted butter optional; softened
- extra mint leaves for garnish (optional)
Instructions
Prep and drain the cucumber
- Wash the cucumber and trim the ends. Slice very thin, about 1/8 inch thick.
- Toss slices with 1 tsp salt in a colander. Rest 20 to 30 minutes until water pools below.
- Rinse briefly if very salty, then pat completely dry with a clean kitchen towel.
Make the spread
- Whisk hung curd in a bowl until smooth and fluffy, about 30 seconds.
- Fold in mint, cilantro, green chili (if using), lemon juice, salt, pepper, and chaat masala (if using). Taste and adjust.
Assemble the sandwiches
- Spread a thin layer of butter on one side of each bread slice if using.
- Spread herbed hung curd on half of the slices. Top with a single layer of cucumber.
- Close with remaining bread, spread-side down. Press gently.
- Trim crusts if desired. Cut into fingers or small triangles.
Serve
- Arrange on a platter and garnish with mint. Serve within 1 to 2 hours for the best texture.
Notes
Line a strainer with cheesecloth and drain plain yogurt 2 to 4 hours for hung curd. Greek yogurt works in a pinch.
Make the spread up to 1 day ahead. Drain cucumber and assemble close to serving.
Vegan swap: blend soaked cashews with unsweetened plant yogurt, lemon, and the same herbs until thick. Chill before spreading.
Wrapped tightly, assembled sandwiches keep up to 8 hours in the fridge. Texture is best the day they are made.
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