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Two open-faced cucumber sandwiches on toasted whole wheat bread spread with herbed cream cheese, topped with thin cucumber slices, fresh dill, sliced green onions, and black pepper on a white marble surface

Crisp & Creamy Cucumber Salad Sandwiches

Refreshing open-faced sandwiches featuring toasted artisan bread topped with a zesty lemon-dill cream cheese spread and layers of crisp English cucumbers.
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Course: Breakfast, Dinner, lunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 2
Calories: 280kcal
Cost: $5

Equipment

  • 1 Toaster (For bread)
  • 1 Knife (For slicing)
  • 1 Small bowl (For mixing spread)

Ingredients

  • 2 slices Artisan bread - Whole grain, toasted
  • 1 large English cucumber - Thinly sliced
  • 4 oz Cream cheese - Softened
  • 2 tablespoon Greek yogurt - Or mayo
  • 1 tablespoon Fresh dill - Chopped
  • 1 teaspoon Lemon juice - Fresh
  • 1 tablespoon Chives - Chopped, for garnish
  • ½ teaspoon Black pepper - Coarse ground

Instructions 

  • Toast the bread slices until golden and crisp.
  • Mix cream cheese, yogurt, lemon juice, dill, and salt until smooth.
  • Slice cucumber thinly and pat dry with paper towels.
  • Spread a generous layer of the cream cheese mixture onto each toast slice.
  • Layer cucumber slices generously over the spread.
  • Garnish with fresh chives, dill sprigs, and coarse black pepper.
  • Serve immediately open-faced.

Notes

Pat the cucumber slices dry to prevent the sandwich from becoming soggy. Use fresh dill for the most vibrant flavor.

Nutrition

Serving: 1sandwich | Calories: 280kcal (14%) | Carbohydrates: 24g (8%) | Protein: 8g (16%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 45mg (15%) | Sodium: 380mg (17%) | Potassium: 210mg (6%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Vitamin A: 600IU (12%) | Vitamin C: 8mg (10%) | Calcium: 120mg (12%) | Iron: 1.5mg (8%)