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Roasted Cucumber Sandwiches

['2 1/2 pounds Japanese, Persian, or English hothouse cucumbers', '2 tablespoons (1/4 stick) unsalted butter, melted', '3/4 cup labneh (Lebanese yogurt cheese) or Greek-style yogurt', '3/4 cup mayonnaise', '3 tablespoons salt-packed capers, rinsed well, roughly chopped', '1 garlic clove, finely chopped', '2 tablespoons finely chopped fresh flat-leaf parsley', '2 tablespoons finely chopped fresh mint leaves', '1 tablespoon (or more) fresh lemon juice', 'Fine sea salt and freshly ground black pepper', '2 9x7 inch loaves focaccia, halved horizontally, or 8 ciabatta rolls', 'Extra-virgin olive oil']

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.) Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes. Transfer cucumbers to a paper towel-lined plate; chill until cold.
Cut Japanese or Persian cucumbers lengthwise in half. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4 inch-thick pieces. Whisk labneh and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired.
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).

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