Continuing with the need to use our farm vegetables in new and unique ways, I was intrigued by this absolutely bizarre recipe. Well, that's not true - it's not really bizarre if you think about it. Yes, it is weird to dump some cucumbers on a roasting pan and stick them in the oven. I don't think I've ever done that in my life. BUT. Middle Eastern/Greek/Indian etc food uses cucumbers in warm and savory and yogurt-based dishes all the time. Like raita. Or tzatziki sauce. So really, this is not that different, if you really think about it.
And oh my goodness, it was DELICIOUS. It is SUPER messy. But it is really, really good. I really liked how it all came together. I would definitely make this again! And given the number of cucumbers we get on a weekly basis, my guess is I will be making it again soon!
I omitted the mint and subbed in some dill. Oh, and as per the Lauren rule, I omitted the capers. Because why? Because anything that is delicious with capers is more delicious without them.
Roasted Cucumber Sandwiches
Bon Appétit, August 2011
"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian, or English hothouse, available at supermarkets and farmers' markets.
2 1/2 pounds Japanese -- Persian, or English hothouse cucumbers
2 tablespoons unsalted butter -- (1/4 stick) melted
3/4 cup labneh or Greek-style yogurt -- (Lebanese yogurt cheese)
3/4 cup mayonnaise
3 tablespoons salt-packed capers -- rinsed well, roughly chopped
1 garlic clove -- finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint leaves
1 tablespoon fresh lemon juice -- (or more)
Fine sea salt and freshly ground black pepper
2 9x7 inch loaves focaccia -- halved horizontally, or 8 ciabatta rolls
Extra-virgin olive oil
1. Preheat oven to 400°. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole). Arrange cucumbers on a parchment paper–lined baking sheet. (If using English cucumbers, arrange cut side down.) Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes. Transfer cucumbers to a paper towel–lined plate; chill until cold.
2. Cut Japanese or Persian cucumbers lengthwise in half. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4 inch-thick pieces. Whisk labneh and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired.
3. Brush cut sides of focaccia or rolls with olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned, 3-5 minutes. Divide filling among focaccia bottoms, cover with tops, and cut each into 4 sandwiches (or divide filling among rolls).