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
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2 oz cream cheese, at room temperature
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1 tbsp low-fat plain Greek yogurt
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1 tbsp fresh chives, sliced
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1 tbsp fresh dill, chopped
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¼ tsp ground black pepper
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2 slices whole-wheat sandwich bread
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⅓ cup thinly sliced English cucumber
Instructions
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In a small bowl, mix the cream cheese, yogurt, chives, dill, and pepper until smooth and well combined.
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Spread the cream cheese mixture evenly over one side of each slice of bread.
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Arrange the cucumber slices evenly over one piece of bread.
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Top with the second slice, spread-side down.
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Trim the crusts if desired, then cut the sandwich in half diagonally.
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Serve immediately.
Notes
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Choose thin, seedless cucumbers like English cucumbers or Persian cucumbers for the best texture and minimal moisture.
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Pat the cucumber slices dry with a paper towel before assembling to prevent sogginess.
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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.
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Use very soft bread for a more classic tea sandwich vibe, or toast lightly for more texture.
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Additions: Thinly sliced radishes, watercress, or microgreens make a great upgrade.
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To scale up for a crowd or tea party, prep the spread in advance and assemble just before serving to maintain freshness.