Cucumber Sandwich

Active Time: 10 minutes
Total Time: 10 minutes
Yield: 1 sandwich

This creamy, crunchy cucumber sandwich strikes a lovely balance between decadent and light. The tangy cream cheese–yogurt spread complements the refreshing crispness of cucumber, while hearty whole-wheat bread provides structure and flavor.

Ingredients

• 2 oz cream cheese, at room temperature
• 1 tbsp low-fat plain Greek yogurt
• 1 tbsp fresh chives, sliced
• 1 tbsp fresh dill, chopped
• ¼ tsp ground black pepper
• 2 slices whole-wheat sandwich bread
• ⅓ cup thinly sliced English cucumber

Instructions

1. In a small bowl, mix the cream cheese, yogurt, chives, dill, and pepper until smooth and well combined.
2. Spread the cream cheese mixture evenly over one side of each slice of bread.
3. Arrange the cucumber slices evenly over one piece of bread.
4. Top with the second slice, spread-side down.
5. Trim the crusts if desired, then cut the sandwich in half diagonally.
6. Serve immediately.

Notes

• Choose thin, seedless cucumbers like English cucumbers or Persian cucumbers for the best texture and minimal moisture.
• Pat the cucumber slices dry with a paper towel before assembling to prevent sogginess.
• Chill the cream cheese spread for 10–15 minutes after mixing if you’re preparing it ahead—this helps the flavors meld and improves spreadability.
• Use very soft bread for a more classic tea sandwich vibe, or toast lightly for more texture.
• Additions: Thinly sliced radishes, watercress, or microgreens make a great upgrade.
• To scale up for a crowd or tea party, prep the spread in advance and assemble just before serving to maintain freshness.

Nutrition (per sandwich)

• Calories: 358
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 59mg
• Sodium: 439mg
• Carbohydrates: 29g
• Fiber: 4g
• Total Sugars: 6g
• Protein: 12g
• Vitamin C: 3mg
• Calcium: 174mg
• Iron: 2mg
• Potassium: 309mg

Cucumber Sandwich

• Author: baking
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 sandwich 1x

Print Recipe

Pin Recipe

---

Description

This creamy, crunchy cucumber sandwich strikes a lovely balance between decadent and light. The tangy cream cheese–yogurt spread complements the refreshing crispness of cucumber, while hearty whole-wheat bread provides structure and flavor.

---

Ingredients

Scale 1x2x3x

• 2 oz cream cheese, at room temperature

• 1 tbsp low-fat plain Greek yogurt

• 1 tbsp fresh chives, sliced

• 1 tbsp fresh dill, chopped

• ¼ tsp ground black pepper

• 2 slices whole-wheat sandwich bread

• ⅓ cup thinly sliced English cucumber

---

Instructions

1. In a small bowl, mix the cream cheese, yogurt, chives, dill, and pepper until smooth and well combined.

2. Spread the cream cheese mixture evenly over one side of each slice of bread.

3. Arrange the cucumber slices evenly over one piece of bread.

4. Top with the second slice, spread-side down.

5. Trim the crusts if desired, then cut the sandwich in half diagonally.

6. Serve immediately.

---

Notes

• Choose thin, seedless cucumbers like English cucumbers or Persian cucumbers for the best texture and minimal moisture.

• Pat the cucumber slices dry with a paper towel before assembling to prevent sogginess.

• Chill the cream cheese spread for 10–15 minutes after mixing if you’re preparing it ahead—this helps the flavors meld and improves spreadability.

• Use very soft bread for a more classic tea sandwich vibe, or toast lightly for more texture.

• Additions: Thinly sliced radishes, watercress, or microgreens make a great upgrade.

 

• To scale up for a crowd or tea party, prep the spread in advance and assemble just before serving to maintain freshness.