Description
Delightful sandwiches filled with a creamy cucumber salad, perfect for picnics and casual meals.
Ingredients
Scale
- 2 medium English cucumbers
- ½ cup (120 ml) mayonnaise
- ¼ cup (60 ml) Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 8 slices whole grain or sourdough bread
- Optional: Thinly sliced red onion, chopped chives, and toasted sunflower seeds
Instructions
- Wash and dry the cucumbers, then slice thinly (1/8 inch thick).
- Prepare the creamy dressing by mixing mayonnaise, Greek yogurt, lemon juice, dill, salt, and pepper in a bowl.
- Fold in cucumber slices gently to coat them in the dressing.
- Toast the bread slices lightly if desired.
- Assemble the sandwiches by spreading the cucumber salad onto 4 slices of bread and topping with the remaining slices.
- Slice the sandwiches diagonally and serve.
Notes
Make-ahead tips: Prepare the filling a day in advance for deeper flavors. Store the filling separately to avoid sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg