Bombay Chutney Sandwich

• 4 White bread slices preferably Pepperidge Farm
• 1 Vine ripened Tomato
• 1/2 seedless Cucumber
• Dash Kosher Salt
• Dash Black Pepper
• Butter
• 3 tablespoons grated fresh Coconut
• 1 Thai Bird Chili
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Sugar
• 3 tablespoons Lime Juice
• 1 cup Cilantro Leaves ( no stems)

1. Wash the cilantro leaves. Let the residual moisture stay on the leaves. In other words , don't dry the leaves.
2. Cut the chile into 1/4 inch pieces
3. Place cilantro, chile, grated coconut, salt , sugar and lime juice in a blender. You could use a small food processor.
4. Blend or process till you have a smooth paste. You might have to add a few drops of water.
5. Cut tomato into 1/4 inch thick slices
6. Cut cucumber into fairly thin slices.
7. Pair bread slices on a board and butter them.
8. Take a teaspoon of chutney and generously slather the bread slices.
9. Top one side with tomato slices and season.
10. Place cucumber slices and seasont again.
11. Cover with a chutney- coated bread slice. Press down lightly . Cut in half diagonally and take a hearty bite!

white bread, tomato, cucumber, kosher salt, black pepper, butter, fresh coconut, kosher salt, sugar, lime juice, cilantro

Taken from food52.com/recipes/23792-bombay-chutney-sandwich (may not work)