Cucumber and Kale Open-faced Sandwich

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.



  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.


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