Description
A refreshing and light sandwich perfect for summer picnics and casual gatherings.
Ingredients
Scale
- 1 large cucumber
- 4 slices of bread (whole grain, sourdough, or gluten-free)
- 1/2 cup cream cheese
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- Salt and pepper to taste
- Lettuce leaves (optional)
Instructions
- Slice the cucumber thinly and sprinkle with salt. Allow it to sit for about 10 minutes to release excess water.
- In a bowl, combine cream cheese, dill, salt, and pepper until smooth.
- Toast bread slices until golden if desired.
- Spread the cream cheese mixture evenly over each slice of bread.
- Layer cucumber slices on top and add lettuce if using.
- Add another slice of bread to complete the sandwich and cut into halves or quarters to serve.
Notes
Best enjoyed fresh, but leftovers can last up to 1 day in the fridge. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: cucumber, salad, sandwich, summer, picnic, quick