Cucumber Sandwich Recipe
These easy cucumber sandwiches are made with thinly sliced cucumbers and a homemade cream cheese spread with fresh dill. Simple but so good!
Servings: 4 servings
Equipment
- Mandoline Slicer optional
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 peeled and thinly sliced
Instructions
- In a small bowl, stir together the cream cheese, Greek yogurt, lemon juice, dill, and black pepper.
- Lightly toast the bread and spread the cream cheese mixture over each slice. Add the cucumber to half of the slices and close the sandwiches.
- Cut off the crust if desired, cut each sandwich into four smaller squares, and serve.
Notes
Storage: Store the sandwiches in an airtight container in the fridge for 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
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