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Delicious Cucumber Salad Sandwiches

A fresh, hearty, and creamy cucumber salad loaded with fresh dill and red onions, sandwiched between toasted whole wheat bread with crisp sprouts. The ultimate healthy lunch!
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cucumber Salad Base
  • 1 large English cucumber finely diced
  • 0.25 cup red onion finely chopped
  • 0.25 cup fresh dill finely chopped
Creamy Dressing
  • 0.33 cup plain Greek yogurt full fat preferred
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt plus extra for draining cucumbers
  • 0.25 tsp black pepper freshly cracked
Sandwich Assembly
  • 4 slices whole wheat bread toasted
  • 0.5 cup alfalfa sprouts or broccoli sprouts

Equipment

  • Mixing bowls
  • Fine Mesh Strainer
  • Toaster
  • Cutting Board

Method
 

  1. Dice the cucumber, place in a strainer over a bowl, sprinkle generously with salt, and let sit for 15-20 minutes to drain excess water. Pat completely dry with paper towels.
  2. In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, garlic powder, salt, and black pepper until smooth.
  3. Add the dried diced cucumbers, chopped red onion, and fresh dill to the creamy dressing. Fold gently to combine evenly.
  4. Toast the whole wheat bread slices until deeply golden and firm.
  5. Spoon a generous amount of the creamy cucumber salad onto two slices of the toasted bread.
  6. Top the salad layer with a handful of fresh sprouts.
  7. Close the sandwiches with the remaining toasted bread slices, cut in half, and serve immediately.

Notes

Do not skip draining the cucumbers, otherwise your sandwich will become watery and soggy. The filling can be made up to 2 days in advance and stored in the fridge.