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Delicious Cucumber Salad Sandwiches

A refreshing, healthy vegetarian sandwich packed with a creamy dill cucumber salad, crunchy red onions, and fresh sprouts on toasted multigrain bread.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course, Sandwich
Cuisine: American, Healthy, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cucumber Salad
  • 1 medium English cucumber finely diced
  • 0.25 cup red onion finely diced
  • 0.33 cup plain Greek yogurt full fat preferred
  • 1 tbsp mayonnaise or cream cheese
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice freshly squeezed
  • 1 pinch salt and pepper to taste
Sandwich Assembly
  • 4 slices multigrain bread thick-sliced and toasted
  • 1 cup fresh sprouts alfalfa or broccoli sprouts

Equipment

  • Cutting Board
  • Chef's Knife
  • Mixing bowl
  • Toaster

Method
 

  1. Finely dice the English cucumber and red onion. Optional: toss cucumbers with a pinch of salt in a colander, let sit for 10 minutes, and pat dry to remove excess water.
  2. In a medium bowl, whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, salt, and black pepper until smooth.
  3. Add the diced cucumber and red onion to the dressing bowl and toss until all vegetables are evenly coated.
  4. Toast the slices of multigrain bread until deeply golden and crisp. Let them cool slightly.
  5. Spoon a generous amount of the creamy cucumber salad onto two of the toasted bread slices, spreading it evenly to the edges.
  6. Top the cucumber salad heavily with fresh sprouts, close the sandwich with the remaining toasted bread slices, cut in half, and serve immediately.

Notes

Toasting the bread thoroughly is crucial to keep the sandwich from becoming soggy. If making the salad ahead of time, store the salad and the bread separately and assemble just before eating.