Quick Cucumber Salad Sandwiches (Printable)
Crisp cucumber and dill dressed in yogurt and mayo, served between soft bread for a light, refreshing lunch.
# What You Need:
→ Vegetables
01 - 1 large English cucumber, thinly sliced
02 - 2 tablespoons red onion, finely chopped
03 - 2 tablespoons fresh dill, chopped
→ Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons Greek yogurt
06 - 1 teaspoon lemon juice
07 - 1 teaspoon Dijon mustard
08 - Salt and freshly ground black pepper, to taste
→ Bread
09 - 8 slices soft white or whole wheat sandwich bread
10 - 2 tablespoons unsalted butter, softened (optional)
# How To Cook:
01 - In a medium mixing bowl, combine the sliced cucumber, finely chopped red onion, and chopped dill.
02 - In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
03 - Pour the prepared dressing over the cucumber mixture and toss gently to coat all ingredients evenly.
04 - If desired, spread a thin layer of softened butter on one side of each bread slice.
05 - Divide the cucumber salad evenly over 4 slices of bread. Top each with a remaining slice to form 4 sandwiches.
06 - Cut sandwiches in half and serve immediately.
# Expert Tips:
01 -
- It’s the kind of sandwich that comes together in less time than it takes to clear the table.
- Every bite feels clean, light, and perfectly balanced—not your ordinary lunchtime rush.
02 -
- If you let the salad sit too long on the bread, it can get soggy fast—assemble just before eating.
- Switching to Greek yogurt instead of all mayo gave the filling a lighter, more refreshing vibe that I now always use.
03 -
- Lay cucumber slices on a paper towel for a few minutes before assembly—this simple trick keeps the sandwiches crisp longer.
- A squeeze of fresh lemon at the last second livens up wilted flavors if making ahead.