Description
Light and creamy cucumber salad sandwiches that are perfect for warm weather and quick lunches.
Ingredients
Cucumber Salad Ingredients
- 2 medium Cucumbers (Use English, Persian, or seedless varieties for best results.)
- 4 oz Cream cheese (Softened for easy spreading.)
- 2 tbsp Greek yogurt or mayo (For a lighter texture.)
- 1 tbsp Lemon juice (Can substitute with a splash of vinegar.)
- 1 tbsp Dill (Fresh or dried.)
- to taste Salt and black pepper (For seasoning.)
- 4 slices Bread of choice (Whole grain, sourdough, or tea sandwich bread recommended.)
- optional Garlic powder, chives, feta, sprouts (Optional add-ins.)
Instructions
Preparation
- Slice the cucumbers thinly. If you have a mandoline, it will work great, otherwise a knife is fine.
- Lightly salt the cucumber slices and let them sit for 10 to 15 minutes.
- Meanwhile, stir together the cream cheese, Greek yogurt or mayo, lemon juice, dill, pepper, and a pinch of salt in a bowl.
- Pat the cucumbers dry with paper towels to remove excess moisture.
Assembly
- Spread the creamy mixture on the slices of bread.
- Layer the cucumbers on one slice of bread, then close the sandwich.
- Cut the sandwich into halves or triangles for serving.
Serving
- Chill the finished sandwiches for 10 minutes before serving for added freshness.
Notes
To store, wrap assembled sandwiches tightly in parchment paper, place them in an airtight container, and add a dry paper towel to help manage moisture. Serve within 24 hours for best taste.
- Prep Time: 15 minutes
- Category: Light Meals, Lunch, Snack
- Cuisine: American, Mediterranean