East Indian Tea Sandwiches

[Guest guest]

From The Vegetarian Sandwich Cookbook by Paulette Mitchell

 

Cilantro-Peanut Spread:

 

1/4 c. fresh cilantro leaves

1 Thai chili, coarsely chopped

1/4 c plain yogurt

1 T unsalted dry roasted peanuts

1 t minced fresh ginger

salt to taste

 

 

1 red potato

4 sl. white bread, crust removed

4 1/4 " thick tomato slices

salt and pepper

1/4 cucumber, peeled and cut into (8) 1/4 "

thick diagonal slices

(2) 1/8 " thick red onion slices

 

For spread:

 

Process all ingred in food processor until peanuts are

finely chopped but not pureed.

 

Cook potato in slated boiling water until fork-tender,

about 15 min. Drain and rise with cold water, then drain

again. Let cool, then cut into 8 slices.

 

Lightly toast bread. Spread 1/4 peanut spread on each

slice. Top each slice with half potato and tomato slice,

sprinkle with S & P. Top each slice with layer of 1/2 of the

cucumber and onion slices. Top each sandwich with another

bread slice, spread-side down, cut in half twice diagonally

to form 4 triangles.