The moment summer starts, I crave all things acidic. For me that means green chutney with every meal. On its own the sauce’s lemony, herbaceous quality makes my face pucker in the best way, but as an accompaniment, or component in a dressing or marinade, it puts everything into balance and adds a bit of flair. Case in point: This punchy take on a basic cucumber-and-white-bread sandwich. Cilantro chutney is slathered onto a slice of fluffy white bread, then gets topped with salted cucumber and another slice of bread swooshed with tangy cream cheese. I like using whipped cream cheese because it spreads easily straight from the fridge, but if you only have the regular stuff on hand, just let it come to room temperature to keep the bread from tearing. And if you possess the cilantro-tastes-like-soap gene, swap it for your favorite blend of herbs. —Zaynab Issa
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large bunch cilantro
jalapeño, stem removed
Tbsp. fresh lemon juice
tsp. extra-virgin olive oil
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
Tbsp. whipped cream cheese
½”-thick slices white sandwich bread (such as Pullman)
English hothouse cucumber slices
Blend cilantro, jalapeño, garlic, lemon juice, oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth. (You will have extra chutney; make more sandwiches!)
Spread cream cheese over 1 slice of bread and top with cucumber slices; season with salt. Spread 2 Tbsp. cilantro chutney over second slice of bread. Close sandwich; cut in half. Remove crusts if desired.