Beat the heat with this no-cook recipe for spicy veggie sandwiches- elevated to their highest form with cool Hatch chile horsey spread!

There comes a time every summer that it’s just too hot to cook or eat. It just is. I love my little apartment in Denver, but the building was built over a hundred years ago and there’s no AC (and few windows that open properly for a portable one); when you turn on the oven or stove in the summer the entire place heats up hellishly. Have you ever seen air boil? I’m pretty sure I have.

For days like these, I turn to no-cook recipes, preferably loaded with cold fruits and vegetables. Which makes this the perfect occasion for this delicious cold sandwich.

Just about any vegetables would work on this sandwich- this just happens to be a combination that I’m fond of. The same goes for the bread. The real star here is the Hatch Chile Horsey Sauce. I created that recipe just about this time last year; I published it as a dip for a wide variety of snacks. But it also makes an excellent sandwich spread and it seems like it’s high time to swing the spotlight back on that recipe.

I did reduce the original Hatch Chile Horsey Sauce recipe by half. You may still have some left over, but don’t be alarmed! It is an EXCELLENT dip for chips, veggies, pretzels, crackers and oh-so-much more. You may actually find that you want to make the original amount!

Looking for other unique sandwich ideas? Try The Bruh-faletta or The Riviera!

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Spicy Veggie Sandwiches with Hatch Horsey Sauce

Beat the heat with this no-cook recipe for spicy veggie sandwiches- elevated to their highest form with cool Hatch chile horsey spread!

Prep Time 10 minutes

Resting Time 1 hour

Servings 2 sandwiches

Ingredients

For Hatch Chile Horsey Sauce:

• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 1/2 tsp prepared horseradish
• 1/2 tsp lemon juice
• 1/2 tsp worcester sauce
• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 1 medium roasted Hatch green chile (about 2 tbsp after dicing)

For Veggie Sandwiches:

• 4 slices sourdough bread, toasted
• 1/2 cucumber, sliced
• 2-3 radishes, thinly sliced
• small handful of banana pepper rings
• small handful of spinach

Instructions

To make the Hatch Chile Horsey Sauce:

1. Peel black char off of your roasted Hatch chiles, if not already done. Dice small. You should have around 1/4 cup after dicing.

2. In a small serving bowl, combine sour cream, mayonnaise and horseradish. Stir in lemon juice, worcester sauce, black pepper, and onion powder. Add the diced green chiles and give the whole thing a good stir.

3. Let sit in the fridge for at least an hour before using.

To assemble the sandwiches:

1. Toast bread and slice cucumbers and radishes.

2. Spread one side of each piece of bread with desired amount of Hatch chile horsey sauce. Layer cucumbers, radishes, banana peppers and spinach.

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