Name: Open Faced Tomato Sandwich
Prep time: 20 min
Ingredients: 2.5 oz Cream cheese (softened); 3/4 cup Cucumber (seeds removed and diced); 1.5 TBSP Red onion (minced); 3/4 tsp Fresh dill (chopped); 3/4 tsp Fresh mint (chopped); 1/2 tsp Lemon juice (fresh squeezed); 1/3 tsp White wine vinegar; 1/3 tsp Kosher salt (plus more for serving); pinch Black pepper; 4 slices Texas toast (or other thick bread slices); 8 slices Heirloom tomatoes (cut into 1/2-inch-thick slices and halved); 1 TBSP Extra-virgin olive oil; 1 tsp Fresh chives (minced); 2 oz BBQ potato chips; 2 Pickle spears; 24 oz Sparkling water; 2 TBSP Lemon juice; 2 TBSP Fresh mint; 1 TBSP Sugar (more if preferred )

Open Faced Tomato Sandwich

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Prep Time: 20

Servings:

Calories: 681kcal

Ingredients

Sandwich

2.5 oz Cream cheese softened
3/4 cup Cucumber seeds removed and diced
1.5 TBSP Red onion minced
3/4 tsp Fresh dill chopped
3/4 tsp Fresh mint chopped
1/2 tsp Lemon juice fresh squeezed
1/3 tsp White wine vinegar
1/3 tsp Kosher salt plus more for serving
pinch Black pepper
4 slices Texas toast or other thick bread slices
8 slices Heirloom tomatoes cut into 1/2-inch-thick slices and halved
1 TBSP Extra-virgin olive oil
1 tsp Fresh chives minced
2 oz BBQ potato chips
2 Pickle spears

Mint Fresca

24 oz Sparkling water
2 TBSP Lemon juice
2 TBSP Fresh mint
1 TBSP Sugar more if preferred

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, salt, and pepper in a medium bowl until well combined.
Toast the bread.
Mix together all the ingredients for the fresca. Add more sugar to taste for a hint of sweetness. Serve over ice if desired.
Spread the cucumber mixture onto each slice of the bread. Top each with 2 to 3 tomato slices, and drizzle each with olive oil. Sprinkle it with chives, salt, and pepper.
Serve the sandwiches with chips, pickle, and fresca.

Nutrition