Description
A refreshing and easy summer lunch option featuring creamy cucumber salad filling between slices of your favorite bread, perfect for picnics and quick meals.
Ingredients
For the Cucumber Salad Filling
- 1 medium Fresh cucumber (English cucumber or any variety)
- 1 cup Plain Greek yogurt (Full fat or 2% for best texture)
- 2 tablespoons Fresh dill (Or dried in a pinch)
- 1 tablespoon Lemon juice (Freshly squeezed)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Black pepper (Adjust to taste)
- 1/4 teaspoon Garlic powder (Optional)
For the Sandwiches
- 8 slices Whole grain bread (Or sourdough, white, rye, or seeded bread depending on preference)
- 2 tablespoons Butter (Optional, for spreading on bread)
Instructions
Preparation of Cucumber Filling
- Chop or thinly slice the cucumber. If it has big seeds, scoop them out.
- Lightly salt the cucumber and let it sit for 5 to 10 minutes to collect moisture.
- Drain off the moisture and pat the cucumber dry with a paper towel.
- In a separate bowl, stir together Greek yogurt, chopped dill, lemon juice, salt, pepper, and garlic if using.
- Add the dried cucumber to the yogurt mixture and mix until everything is coated. Adjust seasoning if necessary.
Assembling the Sandwiches
- Lay out your slices of bread and lightly toast them if desired.
- Spread a thin layer of butter or Greek yogurt on one side of each slice, if desired.
- Spoon the cucumber salad mixture onto one slice of bread, being careful not to overstuff.
- Top with another slice of bread, gently press down, and slice in half to serve.
Notes
These sandwiches can be made in advance. Store the filling in an airtight container for up to 2 days. For best results, only assemble close to serving time to avoid sogginess.
- Prep Time: 15 minutes
- Category: Lunch, Picnic, Snack
- Cuisine: American, Mediterranean