• Rinse the cucumber well, pat it dry, and cut it into thin rounds. Set aside.
• I have not peeled the skin, but you can peel the skin if you prefer. Especially if the cucumber you are using has thicker skin, remove it before cutting the cucumber.
• Using a sharp knife or kitchen scissors, trim off the crusts.
• Spread butter generously on one slice of bread. A thick layer of butter will prevent the sandwiches from becoming soggy.
• Now take a spoonful of coriander chutney and spread it on the other slice of bread.
• Place 6-8 cucumber slices on the top of the buttered bread slice.
• Sprinkle some chaat masala on the cucumber slices. If you don't have chaat masala, sprinkle salt and pepper.
• Now cover the buttered and cucumber bread slice with the chutney-smeared bread slice.
• Cut the sandwich diagonally twice to create four triangular pieces. Or cut the sandwiches as you prefer.
• Continue with the remaining bread slices the same way to make sandwiches.

Serving and Storing Suggestions

• Cucumber and Chutney Sandwiches are best served immediately. Or you can enjoy them within an hour of making them.
• Serve the sandwiches with tomato ketchup, additional chutney, or your choice of dip.
• The sandwiches will become soggy if left for too long. However, if you still need to serve it later, place the lettuce on the cucumber and then cover it with another chutney bread slice.
• You can store the sandwiches in an airtight container in the refrigerator, but not for too long.
• For packing the cucumber and chutney sandwiches in a lunchbox, wrap them with cling wrap to keep them fresh for longer.