Sesame Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herby spread make for one of the most refreshing little bites you can put together without turning on the oven. The base here is sunflower seed butter, which brings a rich, nutty depth that works beautifully with the cool crunch of English cucumber — no tahini, no sesame oil, nothing to second-guess on the label. A squeeze of fresh lemon juice brightens the whole thing, while sea salt and black pepper keep it savory and balanced. Chives scattered on top add a mild oniony lift, and a little flat-leaf parsley takes it somewhere almost elegant. These are the kind of appetizers that disappear fast at a party, but they're just as satisfying as a light lunch or afternoon snack. The whole assembly comes together in minutes with just a bowl and a spoon, which makes it an easy go-to whenever you need something fresh and crowd-pleasing without any stress.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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