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For our hearty take on the English classic, the cucumber sandwich, we’re layering toasted baguettes with crunchy cucumbers, hard-boiled egg, and a creamy spread of gouda cheese, mayo, and spicy pickled jalapeño mixed with zesty spices like paprika and cayenne pepper.
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Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the baguettes. Grate the gouda on the large side of a box grater. Core the persimmon; halve lengthwise, then thinly slice. Thinly slice the cucumbers on an angle. In a bowl, combine the sugar and half the vinegar; season with salt and pepper. Stir until the sugar has dissolved. Add the sliced cucumbers; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Finely chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Meanwhile, carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board; thinly slice, then season with salt and pepper.
Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.
Meanwhile, in a bowl, combine the mayonnaise, grated gouda, half the spice blend (you will have extra), and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.
Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), sliced eggs, and coppa. Carefully halve the sandwiches on an angle. In a large bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Add the arugula and sliced persimmon; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the baguettes. Grate the gouda on the large side of a box grater. Core the persimmon; halve lengthwise, then thinly slice. Thinly slice the cucumbers on an angle. In a bowl, combine the sugar and half the vinegar; season with salt and pepper. Stir until the sugar has dissolved. Add the sliced cucumbers; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Finely chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Meanwhile, carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board; thinly slice, then season with salt and pepper.
Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.
Meanwhile, in a bowl, combine the mayonnaise, grated gouda, half the spice blend (you will have extra), and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.
Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), sliced eggs, and coppa. Carefully halve the sandwiches on an angle. In a large bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Add the arugula and sliced persimmon; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!
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