I always reach for these Easy Cucumber Salad Sandwiches when I want something light, refreshing, and satisfying. They’re perfect for a quick lunch, afternoon snack, or pairing with soup or tea.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with simple ingredients, has a crisp fresh flavor, and doesn’t require cooking. It’s cool and creamy with just the right amount of tang from the dressing and crunch from the cucumbers.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) 1 cup thinly sliced English cucumber (about half a large cucumber) 2 tablespoons finely chopped red onion 3 tablespoons plain Greek yogurt 2 tablespoons mayonnaise 1 teaspoon lemon juice ½ teaspoon Dijon mustard Salt and pepper to taste 4 slices whole‑wheat bread 2 teaspoons chopped fresh dill (optional) 1 tablespoon butter, softened (optional for spreading)
directions
In a medium bowl, combine the sliced cucumber and chopped red onion. I like to use a mandoline for even, thin slices, but a sharp knife works fine too.
In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the cucumber mixture and toss gently to coat all the slices. If I’m serving this right away, I’ll add the dill now and give it one more stir.
Let the salad sit for 5 to 10 minutes so the flavors blend.
Spread softened butter on one side of each bread slice if desired. I do this because it adds richness and keeps the bread from getting soggy.
Spoon the cucumber salad evenly onto two slices of bread. Top with the remaining bread slices to form sandwiches.
Cut each sandwich in half and serve immediately.
Servings and timing
These sandwiches make 2 generous servings. Prep time: about 15 minutes No cook time
Variations
• I sometimes swap the whole‑wheat bread for sliced sourdough or multigrain for a different texture. • If I want a little zip, I add a pinch of cayenne pepper or a squeeze of fresh lime instead of lemon. • For extra heft, I’ll add sliced radishes or watercress. • To make it vegan, I replace Greek yogurt and mayonnaise with a plant‑based yogurt and vegan mayo.
storage/reheating
Because the cucumbers release moisture, I prefer to assemble the salad and store it separately from the bread. The cucumber salad will keep in an airtight container in the fridge for up to 2 days. I don’t recommend freezing. Assemble sandwiches just before eating so the bread stays crisp.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, I can use regular cucumbers; I just make sure to peel them and scoop out the seeds so the sandwiches don’t get watery.
How can I make this recipe dairy‑free?
To make it dairy‑free, I swap the Greek yogurt for a dairy‑free alternative and use vegan mayonnaise.
Can I add protein to this sandwich?
Yes, I like adding thinly sliced turkey or cooked chicken breast for extra protein.
What bread works best for these sandwiches?
I usually choose soft sliced breads like whole wheat, sourdough, or multigrain, but any sturdy bread that holds fillings works well.
Can I make the cucumber salad ahead of time?
Yes, I can make the cucumber salad up to a day ahead and keep it covered in the fridge. I just wait to assemble the sandwiches until right before serving.
Conclusion
I find these Easy Cucumber Salad Sandwiches a go‑to when I want a refreshing, fuss‑free bite. Crisp cucumbers, creamy dressing, and simple bread come together for a classic that’s always satisfying in warm weather or anytime I’m craving something light.
These Easy Cucumber Salad Sandwiches are light, refreshing, and satisfying, perfect for a quick lunch, snack, or pairing with soup or tea. With crisp cucumbers, creamy dressing, and soft bread, they’re a no-cook, fuss-free option that comes together in minutes.
Ingredients
1 cup thinly sliced English cucumber (about half a large cucumber)
2 tablespoons finely chopped red onion
3 tablespoons plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon lemon juice
½ teaspoon Dijon mustard
Salt and pepper to taste
4 slices whole-wheat bread
2 teaspoons chopped fresh dill (optional)
1 tablespoon butter, softened (optional for spreading)
Instructions
In a medium bowl, combine the sliced cucumber and chopped red onion.
In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the cucumber mixture and toss gently to coat.
Let the salad sit for 5 to 10 minutes to blend the flavors.
Spread softened butter on one side of each bread slice if using.
Spoon the cucumber salad evenly onto two slices of bread, then top with the remaining slices.
Cut each sandwich in half and serve immediately.
Notes
Use a mandoline for even, thin cucumber slices.
To keep the bread from getting soggy, spread with butter or assemble sandwiches just before eating.
Store cucumber salad separately in the fridge for up to 2 days.
Make it vegan by using plant-based yogurt and mayo.
