Description
Light, refreshing, and surprisingly satisfying creamy cucumber sandwiches featuring a tangy cream cheese and Greek yogurt spread with fresh dill. Perfect for summer lunches, picnics, or elegant high tea.
Ingredients
Scale
- 8 ounces full-fat cream cheese, softened to room temperature
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 2 stalks green onions, finely minced
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon white pepper
- 1/2 teaspoon sea salt, or to taste
- 2 large English cucumbers
- 8 slices white bread, crusts removed
- 2 tablespoons butter, softened (optional, for grilling)
Instructions
- Wash cucumbers and slice them as thinly as possible (about 1/16th inch thick). Place slices on a kitchen towel, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly.
- In a medium mixing bowl, combine softened cream cheese, Greek yogurt, and mayonnaise. Mix until smooth and lump-free.
- Add chopped dill, minced green onions, lemon juice, white pepper, and sea salt to the bowl. Mix until well combined. Taste and adjust seasoning if needed.
- Cover the spread and refrigerate for at least 15 minutes to allow flavors to meld and the mixture to firm up.
- Remove crusts from bread slices. If grilling, lightly butter one side of each slice.
- Spread a generous, even layer of the chilled cucumber spread onto one side of each bread slice.
- Arrange several slices of dried cucumber on top of the spread, overlapping slightly for full coverage.
- Top with another slice of bread (buttered side up if grilling). Press down gently.
- For grilled sandwiches: Heat a non-stick skillet over medium-low heat. Cook sandwiches for 2-3 minutes per side until golden brown and crisp.
- For cold sandwiches: Cut into quarters or rectangles. Garnish with fresh dill and serve immediately.
Notes
Use English cucumbers for fewer seeds and less water. Ensure cream cheese is fully softened to prevent tearing the bread. Pat cucumbers very dry to avoid soggy bread. The spread can be made ahead and stored in the fridge for up to 3 days. Assemble sandwiches just before serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (2 slices
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 1
- Protein: 8
Keywords: cucumber sandwich, cream cheese spread, easy lunch, summer recipe, vegetarian sandwich, healthy lunch, quick recipes, dill cucumber