This sandwich is the perfect mix of sweet and spice. Creamy tahini is the perfect match for fresh, crisp cucumbers.
1/4 cup tahini
1 Tbsp. rice vinegar
1 Tbsp. red miso
4 slices sprouted grain bread, lightly toasted
2 tsp. sriracha (adjust based on desired heat level)
1/2 cucumber, thinly sliced
A couple spoonfuls of pickled ginger (plus more for garnish, if desired)
A handful of spinach leaves
Whisk tahini, rice vinegar, miso and sriracha in a small bowl. Spread sauce evenly onto the four slices of toast. Take two slices of toast and layer cucumber, spinach and pickled ginger over the sauce. Drizzle with extra sriracha if desired. Top each with the remaining slices of toast and press down firmly. Pierce with toothpicks to hold sandwiches together. Cut into diagonal slices and serve with more pickled ginger and cucumber for garnish. Makes two sandwiches or four half-sandwiches.
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