Cucumber and Kale Open-faced Sandwich


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Total: 5 minutes
Prep: 5 minutes
Yield: 2 servings

The layer of kale and mustard together in this sandwich is delicious, particularly when you use a great mustard.

Ingredients

Preparation

  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.

Note

  • We love True Natural Taste Sweet and Spicy Creamy White Mustard, available at truenaturaltaste.com.
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.

Ann Crile Esselstyn and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes for both their family and Dr. Caldwell Esselstyn’s many grateful patients. Ann has been called the Julia Child of plant-based cooking. Jane is a nurse, researcher, recipe designer and married mother of three.They live in Cleveland, Ohio.
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