If you’re craving something fresh, simple, and wonderfully satisfying, this Tomato, Cucumber & Cheese Sandwich is the kind of easy meal that feels like a small summer pleasure. Made with crisp cucumber, juicy sliced tomatoes, and your favourite cheese layered between soft sour dough bread, it’s a no‑fuss sandwich that celebrates clean, honest flavours. A drizzle of creamy dressing and a sprinkle of salt and pepper bring everything together in minutes, making this a perfect lunch for busy days, warm weather, or anytime you want something light yet delicious.
This is everyday eating at its best — quick to make, refreshing to enjoy, and endlessly customizable.
- 2 slices of fresh sour dough bread
- softened butter to spread
- 1 TBS good quality ranch dressing
- 1 TBS crumbled blue cheese
- 1 small tomato thinly sliced and patted dry
- 1 small snacking cucumber, thinly sliced on the diagonal and patted dry
- good quality cheddar cheese, thinly sliced
- salt and black pepper to taste
Fresh White Sour Dough Bread
This gives the sandwich a hearty, wholesome base with just enough structure to hold all those juicy layers together. The recipe specifically calls for fresh slices, which makes a noticeable difference in both texture and flavour. You can use any sturdy type of bread that will hold up to the ingredients. A whole wheat or a light rye bread also work well.
Tomatoes
Sliced fresh tomatoes bring sweetness, juiciness, and that classic summer flavour which I love. This is especially nice when fresh local tomatoes are in season. Make sure you slice them thin and pat them dry.
Cucumber
An English cucumber adds crispness and a refreshing bite. I used one of those smaller English Cucumbers that come multi-packed. Cut thin, unpeeled, on the diagonal. Again, pat it dry.
Cheddar Cheese (or any favourite)
Cheddar offers a savoury, creamy counterpoint to the fresh vegetables. You can use any favourite cheese, however, keeping the recipe flexible and personal. I have also added some crumbled blue cheese with added another kiss of flavor that I quite enjoyed.
Ranch Dressing
A drizzle of store‑bought ranch dressing adds tang, creaminess, and a little richness that ties everything together. It’s a simple shortcut that gives the sandwich a café‑style flavour without any fuss. I used a dressing from the refrigerator section of the shops which came in a small tub. You can use any creamy dressing you enjoy. Caesar, blue cheese, etc.
Salt & Pepper
A good grind of salt and pepper brightens the vegetables and balances the cheese and dressing. It’s a tiny step that makes a big difference in flavour.
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- Open out your two slices of sour dough bread and lightly butter, right to the edges. (Buttering to the edges it one of the secrets to any good sandwich. It helps to prevent a moisture barrier and helps to keep the bread from getting soggy.)
- Spread the ranch dressing on one slice of the bread, buttered side up. (Make sure you get it spread to all of the edges.) Sprinkle with the crumbled blue cheese.
- Top with the thinly sliced tomatoes, to cover. Sprinkle light with a bit of salt and black pepper. (I like to pat the tomato dry with a bit of paper towels to help prevent sogginess. You can also remove the seeds if you wish.)
- Lay the sliced cheddar cheese on top of the tomatoes. (Make sure you cover it all!)
- Top the cheese with the thinly sliced cucumber. Season lightly with some salt and black pepper. (Again, I pat the cucumber dry with some paper kitchen toweling before seasoning to make sure that it doesn't get soggy.)
- Place the other side of sour dough bread on top, buttered side down,
- Cut in half and serve. (I just cut in half crosswise with the sour dough bread but if you are using a square shaped bread you may want to cut the sandwich on the diagonal.)
- Use the freshest and best bread that you can afford and that you enjoy. Today I used a good quality white bread. You want a bread with a texture and flavor that won't jar with your filling.
- Spread both slices of bread with softened butter spreading the butter right to the edges of the bread slices. This helps to insulate them from the filling and helps to prevent the sandwiches from becoming soggy.
- Be generous with fillings when you are making sandwiches. A sandwich is only as good as its filling, and this is not the time to be chintzy. You don't need to go overboard, but you do want the fillings to be ample enough that you can both taste and see what is inside.
- Most sandwiches can be made ahead of time. Fill and wrap tightly with plastic cling film and store in the refrigerator. If you are wanting sandwiches with the crusts cut off, don't remove the crusts until you are ready to serve them.
- Store like sandwiches with like. Keep any meat, poultry or fish sandwiches separated from other varieties. You do not want the scent of flavor of say a tuna or a salmon sandwich to impose on the rest. I would also store egg sandwiches separately.
- Once cut and plated, cover lightly with a layer paper toweling that you have wet and then wrung dry, and then a layer of plastic wrap. Remove these just prior to serving. This will help to keep the sandwiches moist and fresh until needed.
.jpg "Tomato, Cucumber & Cheese Sandwich")
Tomato, Cucumber & Cheese Sandwich
This is a simple, yet delicious sandwich combination. Measures are for one sandwich, but can easily be multiplied to make more.
Ingredients
- 2 slices of fresh sour dough bread
- softened butter to spread
- 1 TBS good quality ranch dressing
- 1 TBS crumbled blue cheese
- 1 small tomato thinly sliced and patted dry
- 1 small snacking cucumber, thinly sliced on the diagonal and patted dry
- good quality cheddar cheese, thinly sliced
- salt and black pepper to taste
Instructions
- Open out your two slices of sour dough bread and lightly butter, right to the edges.
- Spread the ranch dressing on one slice of the bread, buttered side up. (Make sure you get it spread to all of the edges.) Sprinkle with the crumbled blue cheese.
- Top with the thinly sliced tomatoes, to cover. Sprinkle light with a bit of salt and black pepper.
- Lay the sliced cheddar cheese on top of the tomatoes.
- Top the cheese with the thinly sliced cucumber. Season lightly with some salt and black pepper.
- Place the other side of sour dough bread on top, buttered side down,
- Cut in half and serve.
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