Recipes » Appetizers » Cucumber and Kale Open-Faced Sandwich
T. Colin Campbell Center for Nutrition Studies


  • 2 slices whole-grain bread, toasted
  • 2-3 Tbsp 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.

Cooking Tips

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

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