Description
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.
Nutrition
- Serving Size: 1 sandwich
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
