Cucumber Ciabatta Sandwiches with Spinach and Lemon-Mint Goat Cheese

cucumber sandwich


Cucumber Ciabatta Sandwiches with Spinach and Lemon-Mint Goat Cheese
Makes 4 sandwiches

5 oz goat cheese log (not crumbled), softened
1 tsp fresh mint, roughly chopped
¼ tsp lemon zest
salt and pepper to taste
4 3-inch squares ciabatta, sliced in half lengthwise to create 4 sandwiches
1 cucumber, cut diagonally into thin slices
1 cup fresh spinach

Combine goat cheese, mint, lemon zest, salt, and pepper in food processor and pulse until combined. For each individual sandwich: Spread 1.5-2 tbsp goat cheese mixture* on the top half of ciabatta slice. Top the bottom half with ¼ cup fresh spinach, spread out in an equal layer. Top the spinach with cucumbers (roughly 5-6 slices), placed so that they slightly overlap one another. Replace the goat cheese-covered top slice of the bread. Repeat for the other three sandwiches. Serve.

*You may have a little goat cheese left over after this recipe. Feel free to add more to your sandwiches, or else refrigerate it and use it for veggie dipping!

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  1. Dan

    I felt your sandwich was way better than the inconsistent one ar white horse in Sarasota. You took more time to being out the flavor of the goat cheese and you didnt skimp on any of the ingredients! You took a great idea from white horee and turned it into something savory yet light. The only problen was that you didnt share the leftovers! I guess i will have to make it for myself!

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