Cucumber and Kale Open-faced Sandwich


The layer of kale and mustard together in this sandwich is delicious, particularly when you use a great mustard. We love True Natural Taste Sweet and Spicy Creamy White Mustard, available at

  • PREP
    5 mins
    2 servings


  • 2 slices whole-grain bread, toasted
  • 2 to 3 tablespoons hummus prepared without tahini or oil
  • 1 green onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 medium kale leaves, chopped into bite-size pieces (about the size of cilantro leaves)
  • ½ small cucumber
  • Mustard of choice
  • Lemon pepper (Mrs. Dash and Frontier brands have no salt)


  1. Spread the toasted bread generously with hummus. Sprinkle the green onion, cilantro, and kale evenly over the hummus.
  2. Slice the cucumber into 8 rounds and spread each round with a thin layer of mustard.
  3. Place the cucumber rounds, mustard-side down, on top of the cilantro-kale layer and press down, if necessary, so they stay in place.
  4. Sprinkle the open-faced sandwich generously with lemon pepper, cut in half or quarters, if desired, and serve.
  5. Guest Author Amanda Fisher

    Reprinted from The Prevent and Reverse Heart Disease Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Ann Crile Esselstyn and Jane Esselstyn.

About the author

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