Cheese, Egg & Cucumber Sandwiches
Closed sandwiches made with whole-grain bread, butter, cheese, hard-boiled egg, fresh cucumber, and dill.
- Time
- 15 min
- Serving
- 457 kcal
- Ingredients
- ≈ $1.64
- Protein
- 24 g
Ingredients
- 1 Whole-grain breadpack 350 g ≈ $2.17 70 g
- 2 Hard cheesepack 200 g ≈ $2.70 40 g
- 3 Cucumbers≈ $3.67 per kg 70 g
- 4 Butterpack 180 g ≈ $1.58 8 g
- 5 Dillpack 50 g ≈ $1.80 4 g
- 6 Eggspack 10 pcs ≈ $1.93 1 pcs
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the egg for 9–10 minutes, cool in cold water, peel, and slice into 0.5 cm rounds.
Wash the cucumber3 and slice into 0.5 cm rounds; finely chop the dill5; slice the cheese into thin strips.
Cut the bread into two slices per sandwich and spread with butter4.
Layer cheese, cucumber3, and egg on one slice, then sprinkle with dill5.
Top with the second slice, press lightly, and serve immediately.
Tips
- Why it works
- Boil the egg for 9–10 minutes to set the white fully. Undercooked egg will turn rubbery and overcooked will stay pale inside.
- Substitutions
- Use soft cheese like mozzarella (40g) if you prefer meltiness; swap dill for parsley if you don’t have it.
- Common mistakes
- If the egg slices stick together, you boiled them too long; check by cutting one open. It should be firm but not dry.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in a toaster or microwave for 10 seconds to soften the bread.
- Serve with
- Pair with a cup of black coffee or a glass of cold milk for a simple breakfast.
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