Poona kheera, the Indian, cucumber-like fruit, is a great addition to sandwiches and tastes as sweet and juicy, and about as crunchy as a Honeycrisp apple. You can use it any way you would a good slicing cuke. For a one-stop-shopping Poona kheera sandwich, grab a tublet of butter, a hunk of cheese, then some Finnish rye at the Nordic Breads stand in the Union Square Greenmarket, whose delicious, crowd-pleasing samples we took as inspiration for the following recipe.
1/2 medium-size Poona kheera cucumber
Sea salt and pepper to taste
2 sandwich-size rounds of Finnish ruis (rye) bread
2 oz. butter
1/2 pound Aged Bloomsday cheese (at Cato Corner)
(1) Thinly slice the cucumber. Season with salt and
pepper. (Alternatively, peel the cucumber, slice thinly, quickly pickle
for ten minutes in a shallow bowl with 1/4 teaspoon of salt and the
juice from half a lemon, then drain in a colander.) Split the bread in
half, and butter each of the insides. Shave the cheese into medium-thin
slices, and distribute equally on each of the four halves of bread. (2) Top with cucumber slices. (3) Serve open-faced.