I’ve really been trying to be the normal one at work these days.
You see. My first week, I brought in veggie burgers, pizza, and chickpeas in mint sauce for lunch.
Not all on the same day. But still.
If we’re being honest. I got weird looks. And zero marriage proposals.
There is some kind of conclusion to be drawn from such statistics. I’m sure of it.
So last week, I thought I’d normalize myself.
And what I came up with was sandwiches. Sandwiches are totally rational lunch items, right?
I think yes.
Open up my crisper drawer, check out the goings on. And what do we have but an abundance of the most boring vegetable known to man – the CUCUMBER!
(Thank you CSA for providing me with pound upon pound of water and cellulose and almost zero nutritional value. I appreciate it.)
And not only was it sitting in my crisper. But it was shriveling there. SHRIVELING. And no one wants a shriveling phallus-shaped object in their fridge.
And then it dawned on me. The only two sandwich toppings that could make cucumbers worth ingesting.
Ricotta. And smoked salmon. Yum.
Throw some CSA dill into the mix that had been sitting on my counter for…days. Let’s go with days.
And you’ve got yourself some sandwich.
Definitely awesome enough to make your co-workers think you’re a superlative sandwich-eating sane person. Until you write a post like this. At which point. You’re on your own.
Smoked Salmon and Ricotta-Dill Sandwich with Cucumbers
Serves 4, an Eats Well With Others Original
- 8 slices multi-grain bread
- 1 (15 oz) container part-skim ricotta
- 1/4 cup dill
- salt and black pepper, to taste
- 1 cucumber, sliced
- 8 oz smoked salmon
- Place two slices of bread on a plate.
- In a large bowl, mix together the ricotta, dill, salt and black pepper.
- Spread one slice of bread with 1/4 cup of the ricotta-dill mix. Then top with smoked salmon, cucumber, and second slice of bread.
- Repeat with remaining bread and ingredients.
I am submitting this to Souper Sunday, which is hosted by Deb over at Kahakai Kitchen!