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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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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 2
Course: Breakfast, Dinner, lunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Toast the bread slices until golden and crisp.
  2. Mix cream cheese, yogurt, lemon juice, dill, and salt until smooth.
  3. Slice cucumber thinly and pat dry with paper towels.
  4. Spread a generous layer of the cream cheese mixture onto each toast slice.
  5. Layer cucumber slices generously over the spread.
  6. Garnish with fresh chives, dill sprigs, and coarse black pepper.
  7. 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.