For the sandwiches:
8 slices white bread - crust removed if you so desire
1 cup Benedictine Spread
½ cup peanut pesto
24-30 ¼ inch slices of cucumbers (I like to use a mix of English and Lemon Cucumbers)
12 ¼ inch slices of ripe Roma (or similar tomatoes) *
1 small Serrano pepper minced
1 Tsp Spicewalla Chaat Masala
Juice of one lime
½ Tsp salt

 For the peanut pesto:
1 ½ cups peanuts (preferably raw, but roasted will work just fine)
1 serrano pepper, chopped
2 inch piece ginger, peeled and chopped
4 garlic cloves
1 Tsp sugar
2 bunches cilantro, chopped (or 1 bunch cilantro and a mix of mint and basil)
1 Tsp salt
Juice of 2 lemons

For the peanut pesto:


1. If you want to do this the traditional way, put everything in a mortar and pound with a pestle, scraping down the sides as you go along until you have a smooth paste. 
2. Once there, thin the pesto out with a bit of water if you prefer a thinner consistency.
If you prefer to use technology, put everything in a food processor and buzz until everything is blended and smooth.
3. 
If necessary, add some water a couple of teaspoons at a time to help the process.

For the sandwiches:

1. Make two rows of 4 slices each of bread. 
2. On the bottom row (generously) spread about ¼ cup of Benedictine on each slice. 
3. On the top row spread about 2 Tbsp of peanut pesto on each slice.
4. Toss the cucumber with lime juice and salt 
5. Evenly lay out the slices on top of the Benedictine
Follow with the tomato slices.
Sprinkle with chaat masala and the minced Serrano
6. Set the slice with peanut pesto on top
7. Cut in halves or fourths if you like. Enjoy!