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
- 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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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