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Creamy Cucumber Dill Sandwiches

Refreshing sandwiches filled with crisp cucumber, fresh dill, red onion, and a creamy, thick dressing, served on toasted bread.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: American, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Creamy Filling
  • 1 large cucumber de-seeded, finely diced
  • 0.25 cup red onion finely minced
  • 0.5 cup plain Greek yogurt full-fat, or mayonnaise (heavy viscous consistency)
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt plus extra for draining cucumber
  • 0.25 tsp black pepper
Sandwich Assembly
  • 4 slices whole wheat bread toasted
  • handful microgreens or sprouts optional, for garnish

Equipment

  • Large mixing bowl
  • Colander
  • Toaster or skillet

Method
 

  1. Prepare cucumber: De-seed and finely dice cucumber. Place in a colander, sprinkle with 1/2 tsp salt, and let drain for 15-20 minutes. Squeeze dry with a paper towel.
  2. Make filling: In a bowl, combine drained cucumber, red onion, Greek yogurt/mayonnaise, dill, lemon juice, salt, and pepper. Stir until a thick, heavy viscous consistency is achieved.
  3. Toast bread: Toast bread slices to golden brown. (Uneven toasting and authentic homemade imperfections are normal).
  4. Assemble: Spread a generous amount of creamy cucumber dill filling onto two slices of toasted bread. Top with remaining bread. The thick, gooey filling should visibly squish out.
  5. Serve: Cut sandwiches in half and serve immediately, garnished with microgreens if desired. The heavy gooey consistency ensures a satisfying bite.

Notes

For extra crunch, add finely diced celery to the filling. Can be made ahead, but assemble right before serving to prevent soggy bread.