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Delicious Cucumber Salad Sandwiches

A refreshing and hearty sandwich filled with a creamy, crunchy cucumber and dill salad, topped with fresh sprouts on toasted whole grain bread.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 Sandwiches
Course: Lunch, Main Course
Cuisine: American, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Creamy Filling
  • 4 oz cream cheese softened
  • 2 tbsp Greek yogurt plain
  • 1 tbsp mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp garlic powder
Vegetables & Bread
  • 2 cups English cucumber diced
  • 0.25 cup red onion finely diced
  • 2 tbsp fresh dill chopped
  • 1 cup sprouts alfalfa or broccoli
  • 4 slices whole grain bread

Equipment

  • Mixing bowls
  • Toaster or skillet
  • Colander
  • Chef's knife

Method
 

  1. Dice the cucumber into small cubes. Toss with a pinch of salt in a colander and let sit for 10 minutes to drain excess liquid. Pat dry.
  2. In a medium bowl, whisk together softened cream cheese, Greek yogurt, mayonnaise, lemon juice, and garlic powder until smooth.
  3. Add the dried cucumber, red onion, and fresh dill to the bowl. Stir to combine well. Season with pepper and salt (if needed).
  4. Toast the bread slices until golden brown and crisp.
  5. Divide the cucumber salad mixture evenly onto two slices of toast.
  6. Top generously with sprouts and place the remaining slices of toast on top. Slice in half and serve immediately.

Notes

Serve immediately after assembling to keep the bread crispy.