curried cucumber sandwich

curried cucumber sandwich
1/3 cup mayonnaise
also works with vegan mayo
1 tsp curry
or to taste
6 whole mini pita
cut in halves
24 leaves fresh mint
or more to taste
1/4 cup red onion
about 2 slices per pita half
1 whole cucumber
peeled, sliced diagonally into 12 slices
This sandwich is a far departure from the dainty cucumber sandwiches served at afternoon tea. I stumbled upon this recipe in 2002 when I had leftover mint from mojitos and leftover cucumber from Mexican shrimp cocktail. My mom suspiciously watched me assemble it and didn't believe my reaction from how good it tasted. Her exact words were "Ha, ha, you can't fool me. It has no meat ... it can't be good!" She changed her mind after she tried it. :)

I often whip this up at home for a quick meal and even prepare these as a party appetizer. After a first bite, everyone always asks for what's in it.
Combine the mayonnaise and curry to make the curry mayo.
If desired, warm the pita bread in the oven. Cover with foil so that it stays soft.
Wash and prep the cucumber and mint. Slice the red onion.
Assemble the sandwich by adding a teaspoon of curry mayo to the pita. Close the pita to distribute the mayo on both sides or spread with the spoon. Layer in the mint, red onion, and cucumber. Voila!
source: Adapted from the June 1990 issue of Gourmet