Roasted Cucumber Sandwiches

Ingredients

• 2.5 pounds cucumber english
• 14 inch ciabatta rolls halved
• 2 tablespoons parsley fresh finely chopped
• 2 tablespoons mint leaves fresh finely chopped
• 1  garlic clove finely chopped
• 0.8 cup greek yogurt cheese) or greek-style
• 1 tablespoon juice of lemon fresh ()
• 0.8 cup mayonnaise 
• 8 servings olive oil extra virgin extra-virgin
• 3 tablespoons salt-packed capers rinsed roughly chopped well
• 8 servings pepper black freshly ground fine
• 2 tablespoons butter unsalted melted ()

Equipment

• bowl
• baking sheet
• paper towels
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 400°. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole). Arrange cucumbers on a parchment paper–lined baking sheet. (If using English cucumbers, arrange cut side down.)
2. Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes.
3. Transfer cucumbers to a paper towel–lined plate; chill until cold.
4. Cut Japanese or Persian cucumbers lengthwise in half.
5. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4 inch-thick pieces.
6. Whisk labneh and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Seasonfilling to taste with salt, pepper, and more lemon juice, if desired.
7. Brush cut sides of focaccia or rolls with olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned, 3-5 minutes. Divide filling among focaccia bottoms, cover with tops, and cut each into 4 sandwiches (or divide filling among rolls).
8. Bon Appétit