Description
A light and refreshing sandwich filled with crunchy cucumber salad.
Ingredients
Scale
- 4 slices of whole wheat bread
- 1 large cucumber, thinly sliced
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, mix Greek yogurt, lemon juice, dill, salt, and black pepper.
- Add the sliced cucumber to the bowl and toss gently to coat.
- Toast the bread slices lightly if desired.
- Spread the cucumber salad evenly on two slices of bread.
- Top with the remaining slices to make sandwiches.
- Cut in half and serve immediately.
Notes
- For extra crunch, leave the cucumber skin on.
- Use sour cream instead of Greek yogurt for a richer taste.
- Best served fresh to prevent the bread from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 sandwich
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: cucumber salad sandwiches, vegetarian sandwich, easy lunch