Creamy Goat Cheese and Cucumber Sandwich

• 1 ounce goat cheese
• 1/4 cup (1 ounce) low-fat cottage cheese
• 1/2 tablespoon plain low-fat yogurt (more if needed)
• 1/4 teaspoon sumac (to taste)
• 2 slices pumpernickel, black bread or whole wheat country bread
• Chopped fresh dill
• 1/2 tender celery stick from the heart, sliced very thin on the diagonal
• 1/2 Persian cucumber or 1/4 European cucumber, sliced very thin on the diagonal
• Salt and freshly ground pepper to taste
• 3 walnut halves (1 1/2 whole walnuts), finely chopped

1. In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth.
2. Add the sumac and mix together.
3. Spread half the cheese mixture on one slice of the bread.
4. Sprinkle with dill.
5. Top with a layer of thinly sliced celery.
6. Top the celery with a layer of cucumber slices.
7. Season if desired with salt and pepper and sprinkle on more dill.
8. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick.
9. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.

goat cheese, cottage cheese, yogurt, sumac, pumpernickel, fresh dill, celery, cucumber, salt, walnut

Taken from cooking.nytimes.com/recipes/1014632 (may not work)