German Cucumber Salad Sandwich

Food & Drink

1 large or 2 small seedless cucumbers (such as English, Persian, or hothouse), very thinly sliced
2 tablespoons sour cream
2 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 small shallot, very thinly sliced
Salt and freshly ground black pepper, to taste
2 soft Bavarian-style pretzels
1 ½ tablespoons salted butter
½ cup arugula

Add the thinly sliced cucumbers to a large, clean tea towel. Squeeze the excess moisture from the cucumbers (doing this over the sink is helpful) and then add the cucumbers to a medium bowl. Stir in the sour cream, chopped fresh dill, white wine vinegar, thinly sliced shallot, salt and freshly ground black pepper until well combined. Set aside.
Using a bread knife, slice the soft pretzels in half lengthwise. Pop them in the toaster or toaster oven and toast to golden-brown.
Spread the cut sides of the toasted pretzels with the butter. Divide the cucumber-dill salad between the bottom halves of the pretzels, piling as high as gravity will allow (save any extra salad for later or to enjoy alongside your sandwiches). Top with the arugula and close the pretzel sandwiches. Enjoy immediately.

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