These cucumber sandwiches layer thin cucumber slices between wheat bread spread with a dill, lemon, cream cheese, and Greek yogurt mixture. The recipe makes two sandwiches in about five minutes.
Ingredients
- 2 ounces one-third-less-fat cream cheese, softened
- 2 tablespoons plain non-fat 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
Instructions
- Stir the cream cheese, Greek yogurt, dill, lemon juice, salt, and pepper in a small bowl until combined.
- Divide the spread into four equal portions.
- Spread one portion over one side of each bread slice.
- Arrange cucumber slices over two bread slices.
- Top with the remaining bread, spread-side down, so the cucumber is bordered by the cream cheese mixture on both sides.
- Cut each sandwich into quarters or finger-shaped rectangles and serve.
Return unused sandwiches to the refrigerator promptly.
