The Cucumber Sandwich I Make Every Single Week

This sandwich is my go-to recipe when I am craving something wholesome, simple, and delicious. I stumbled upon it as I was trying to use up some leftovers: a jar of hummus that was in my fridge (there for probably longer than it should’ve been), half a cucumber, and an onion. 

To my surprise, the resulting sandwich was so satisfying that it has become a weekly meal of mine. It is so easy to make for brunch on a lazy morning, packed into a lunchbox, or enjoyed for a light dinner after a long day at work. 

The beauty of this sandwich, apart from the minimal ingredients, is the minimal prep required to make it. I make a quick pickle with onions and cucumbers using lemon juice and salt, then add the pickled veggies between two slices of bread layered with hummus. 

A disclaimer to all the onion haters out there: When you pickle onions, it reduces their sharpness and they don’t taste as strong as raw onions anymore. Give them a try, even if you’re usually not a fan of uncooked onions.

Tips for Making My Pickled Cucumber and Onion Sandwich

• If you don’t have lemons, use lime juice or apple cider vinegar to marinate. 
• I have made the vegetables with the addition of tomatoes and baby radishes, which both work well with the cucumber and onion. 
• The veggies double as a simple side salad which you can store in an airtight container in the fridge for a couple of days.
• The amount of hummus you use in the sandwich is subjective. I like to use about 3 tablespoons per sandwich, but use the amount that feels right to you. 

How To Make My Cucumber and Onion Sandwich

To make two servings, you’ll need:

• 1/2 small onion, sliced thin
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 English cucumber, halved and sliced thin
• 2 tablespoons chopped fresh cilantro, parsley, or dill, optional
• 4 slices crusty bread
• 6 tablespoons hummus, or to taste

In a medium bowl, combine the onions, lemon juice, salt, and pepper. Massage the mixture together with your hands until the onions are well coated. Add the cucumber and herbs (if using) and massage the mixture together. Set aside for 5 minutes. (If you’d like to toast your bread, now is the time.) If you have time, marinate for up to 30 minutes.

Slather each slice of bread with about 1 1/2 tablespoons of hummus. Add half of the pickled vegetables to one slice of the bread and cover with another slice. Repeat with the other two slices of bread and remaining vegetables. Cut each sandwich in half and serve.

Easy Recipe Tweaks

• No crusty bread? No problem! I have made this sandwich with tortilla wraps as well and even leftover roti. 
• For some extra pops of flavor, you can add a slice of cheese, some smashed avocado, roasted squash, bean sprouts, or leftover roast chicken breast. This recipe is perfect for using up leftovers from the fridge.

More Quick Lunches

• Noodles with Cucumbers and a Lot of Chili Crisp
• Black Bean Toasts
• Curried Chickpea Salad Sandwiches
• Smashed Bean and Cheese Quesadillas