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Cucumber sandwiches stacked on top of each other on plate
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5 from 62 votes

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.
Course Sandwich
Cuisine British
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 136kcal
Author Yumna Jawad


  • 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 1/2 big cucumber thinly sliced


  • 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


Storage: Store the sandwiches in an airtight container in a fridge fro up to 24 hours.


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