A dill-and-lemon cream cheese spread coats both sides of the cucumber layer in these soft wheat sandwiches. Greek yogurt lightens the spread, while thin cucumber slices keep the filling crisp.
Ingredients
- 2 oz non-fat cream cheese, softened to room temperature
- 2 tablespoons plain nonfat Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 4 slices soft wheat bread
- ½ fresh cucumber, thinly sliced
Make the Sandwiches
- Stir the softened cream cheese, Greek yogurt, dill, lemon juice, salt, and pepper in a small bowl until evenly mixed.
- Divide the cream cheese mixture into four equal portions.
- Spread one portion over one side of each bread slice.
- Arrange the cucumber slices over the spread on two slices of bread.
- Cover with the remaining slices, keeping the spread against the cucumber so both sides of the filling are coated.
- Cut each sandwich into quarters or rectangular fingers and serve.
Smooth Spread, Crisp Cucumber
Softening the cream cheese before mixing makes it easier to combine with the yogurt without lumps. Chop the dill finely, then scrape the sides of the bowl so the lemon, salt, and pepper are distributed.
Slice the cucumber thinly and pat it dry if moisture is visible. Lay the slices in a single, overlapping layer instead of piling them in the center. Because the spread touches both sides of the cucumber, it helps hold the sandwich together once cut.
