Cucumber-cream cheese Summer Sandwiches with coriander-coconut Pesto
Author: 
Cuisine: Vegetarian, Vegan*, Gluten Free*
Prep time: 
Total time: 
Serves: 4-6
 
This fresh, creamy, zesty and cucumber laden sandwiches are scrumptious and makes up for a great lunch or picnic sandwiches.
Ingredients
  • Multigrain bread slices
  • 1 cup cream cheese
  • 1 big bunch of cilantro/coriander
  • 3-4 green chilies or 1-2 jalapeño peppers
  • 1 cup fresh coconut-meat, sliced roughly
  • 1 lime
  • little water (to blend the pesto) or ½ cup olive oil
  • Salt to taste
Method
  1. Put cilantro, chilies/peppers, coconut pieces, salt and a juice of a lime in a blender. Add water little by little to make it a spreadable consistency. Olive oil can be added to bled the pesto well though you can prefer to just add water. Set aside.
  2. Slice the cucumber into round discs.
  3. Take one slice of a bread and apply desired amount of cream cheese.
  4. Layer cucumber discs and sprinkle them with some kosher salt.
  5. Take second slice and layer it with a dollop of coriander-coconut pesto.
  6. Close the two halves and slice it in half.
  7. Enjoy.
My Notes
Can be made VEGAN or GLUTEN FREE easily, use your choice of vegan cheese and gluten free bread.

The pesto stays well in the refrigerator for up to one week, the lime keeps it well both fresh and green, I add more lime for the tang and also for vivid lime green color in the pesto.

The pesto becomes thick when you store it in refrigerator, put little water or olive oil to bring it the spreadable consistency.

I use store-bought flavored cream cheese like oregano, dill-pickle, black pepper etc., you can make your own just by adding dry oregano to the plain cream cheese. Just keep it simple by only adding one flavor at a time.

Fresh coconut-meat is best in my opinion or you can buy frozen and then thaw it and use it in the pesto. DO NOT substitute with coconut milk.
Recipe by at https://www.urbancilantro.com/cucumber-cream-cheese-summer-sandwiches-with-coriander-coconut-pesto/