salt
1 cucumber, sliced thin lengthwise on a mandolin
1 handful Padrón peppers, cut in half lengthwise
1 olive oil
lemon juice
1 rye pan loaf, cut into thick slices
butter
1 teaspoon aioli
teaspoon mustard
METHOD:
For the Sandwich Filling:
Lightly season the cucumber slices and let sit for 15 minutes. Meanwhile, cook the peppers in a cast iron pan with olive oil. Season the peppers with salt to taste and a squeeze of lemon juice.
To Assemble and Serve:
Coat the slices of rye bread with butter and sear in a cast iron pan. Toss the cucumber and Padrón peppers with the aïoli and mustard and serve on the rye toast.
