Peppermint Tea Cucumber Kurakkan Bread Sandwich

Peppermint Tea Cucumber Kurakkan Bread Sandwich

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  • Sub Category Name
  • Recipe Source Name
    The Chefs and the Tea Maker - 2010


  • 1 large Green Cucumber, cleaned but not peeled
  • 20g salt
  • 1 no. Sandwich bread - Kurakkan
  • Lettuce
For Dressing
  • 1 tablespoon Dilmah Pure Peppermint Leaves
  • 2 teaspoons Dijon Mustard
  • 25ml Hot water
  • 1 teaspoon salt
  • 1 teaspoon Crushed Black pepper
  • 1 egg
  • 2 cups salad oil
  • 2 tablespoons vinegar

Methods and Directions

  • Brew Peppermint Leaves in hot water. Let it cool.
  •  Mix mustard, Vinegar, Eggs, Salt, Pepper and brewed Peppermint Leaves in a bowl. Whisk well. Add Oil a few drops at a time. Continue adding oil, beating constantly. When thick, stop beating and keep in fridge.
  • Shred the cucumber and sprinkle salt. Allow to drain over a paper towel until most of the liquid is gone.
  • Mix the creamy mayonnaise until smooth and spreadable and add the sliced, drained cucumber. Mix well. Spread a little amount of Mayonnaise over slices of bread. 
  • Arrange some cucumber mixture and lettuce. Then close the sandwich, cut into small, and crustless decorative shapes.

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