Description
This Cucumber Sandwich Recipe features a creamy and tangy spread with fresh dill, layered with thinly sliced cucumbers between whole wheat or light rye bread slices. Perfect for a light and refreshing lunch or snack.
Ingredients
Units
Scale
Main Spread:
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/8 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
Additional:
- 1 English cucumber
- 1 loaf whole wheat bread, or light rye bread
Instructions
- Mix together cream cheese, mayonnaise, sour cream, onion powder, black pepper, lemon zest, lemon juice, and fresh dill.
- Use a mandoline to slice the cucumber into extra-thin slices.
- Spread a generous layer of the cream cheese mixture onto one side of each piece of bread.
- Place a layer of cucumber slices onto a piece of bread over the cream cheese layer. Overlap the cucumbers slightly.
- Assemble the sandwich by placing the second slice of prepared bread onto the cucumber layer.
- Cut the crusts from the sandwich to form a square. Cut the sandwich on the diagonal to form two triangular sandwiches.
- Continue assembling sandwiches until you have used the whole loaf of bread.
Notes
- You can add thinly sliced red onions or avocado for extra flavor.
- For a lighter version, use low-fat cream cheese and mayonnaise.
Nutrition
- Serving Size: 1 sandwich
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg