Cucumber Sandwich
These easy to make cucumber sandwiches are made with Greek yogurt and no mayo for a wonderfully fresh and tasty snack or lunch.
Servings 4 servings
Calories 136kcal
Equipment
Ingredients
- 4 ounces low fat cream cheese
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill minced
- ¼ teaspoon black pepper
- 4 slices whole wheat sandwich bread
- 1 small or ½ big cucumber thinly sliced
Instructions
- In a small bowl, whisk together the cream cheese, Greek yogurt, lemon juice, dill and black pepper.
- Lightly toast the bread. Spread the mixture on all of the bread slices. Lay the cucumber slices over the cream cheese mixture, and top with the remaining bread slices.
- Remove the crust, if desired, and cut each sandwich into four smaller squares. Serve immediately or refrigerate for up to 24 hours
Notes
Storage: Store the sandwiches in an airtight container in a fridge fro up to 24 hours.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 249mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg