Quick Cucumber Salad Sandwiches (Print View)
Cucumber and dill in a creamy yogurt-mayo dressing between soft bread for a light, 10-minute lunch or snack.
# Ingredient List:
→ Vegetables
01 - 1 large English cucumber, thinly sliced
02 - 2 tablespoons red onion, finely chopped
03 - 2 tablespoons fresh dill, chopped
→ Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons Greek yogurt
06 - 1 teaspoon lemon juice
07 - 1 teaspoon Dijon mustard
08 - Salt, to taste
09 - Black pepper, to taste
→ Bread
10 - 8 slices white sandwich bread or whole wheat sandwich bread
11 - 2 tablespoons unsalted butter, softened (optional)
# How to Make:
01 - Combine sliced cucumber, finely chopped red onion, and chopped dill in a medium mixing bowl.
02 - In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
03 - Pour the dressing over the cucumber mixture and toss gently to coat the vegetables evenly.
04 - If desired, spread a thin layer of softened butter on one side of each bread slice.
05 - Evenly spoon the cucumber salad onto four slices of bread and top each with a second slice to form sandwiches.
06 - Slice each sandwich in half and serve immediately.
# Expert Advice:
01 -
- Your lunch will taste like a mini vacation, without any elaborate prep or cleanup.
- The creamy crunch and herby kick somehow manage to make even cheap sandwich bread taste special.
02 -
- If you don't dry the cucumber slices a bit, your sandwiches will get soggy faster than you'd think.
- Mixing the dressing before adding to the veggies keeps the cucumbers crisp and the flavors balanced.
03 -
- Pat your cucumber slices dry with a towel before mixing, or regret it when your sandwich turns watery.
- A thin layer of butter on the bread is traditional—and acts like a barrier, keeping things perfectly crisp.