The Cilantro-Peanut Spread is a zesty complement to the cooling flavors of the cucumber and potato in the filling for these out-of-the-ordinary sandwiches. For more intensity, add an extra Thai chili pepper; for a less assertive flavor, substitute a jalapeno or serrano.
¼ cup fresh cilantro leaves
1 Thai chili pepper, coarsely chopped (seeds included)
¼ cup plain yogurt
1 tablespoon unsalted, dry-roasted peanuts
1 teaspoon minced fresh ginger
Dash of salt, or to taste
1 red boiling potato
Dash of salt
4 slices of white potato bread, crusts removed
To complete the recipe
Four ¼-inch-thick tomato slices
Dash of freshly ground pepper
Dash of salt
½ cucumber, peeled and diagonally cut into eight ½-inch-thick slices
Two 1/8 inch-thick red onion slices
To make the sandwich spread, process all of the ingredients in a food processor until the peanuts are finely chopped but not puréed. Taste and adjust the seasoning.
To make the filling, cover the potato with water in a small saucepan; add a dash of salt. Cover the pan and bring the water to a boil over high heat. Reduce the heat to medium-high and cook until the potato is fork-tender, about 15 minutes. Drain and rinse with cold water, then drain again. (Or cook the potato in the microwave.) Allow the potato to cool, then cut into about eight ¼-inch-thick slices.
To prepare the bread, lightly toast the bread slices. Spread ¼ of the peanut spread on each bread slice.
To assemble each sandwich, top the spread on 1 bread slice with half of the potato and tomato slices; sprinkle with pepper and salt. Then add a layer each of cucumber and onion slices. Close the sandwich with another bread slice, spread side down, and slice it diagonally twice to form 4 triangles.
This spread will keep for up to 2 days in a covered container in the refrigerator. Assemble the sandwiches up to 1 hour before serving; if held longer, the toasted bread will soften.