Quick Cucumber Salad Sandwiches (Printable)
Cucumber, red onion and dill in a lemony mayo-yogurt dressing, tucked into soft bread for a quick, fresh lunch.
# What You’ll 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, to taste
09 - Black pepper, to taste
→ Bread
10 - 8 slices soft white sandwich bread or whole wheat sandwich bread
11 - 2 tablespoons unsalted butter, softened (optional)
# Steps:
01 - Combine sliced cucumber, chopped red onion, and fresh dill in a medium mixing bowl.
02 - In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper until smooth.
03 - Pour dressing over the cucumber mixture and toss gently to coat all the vegetables evenly.
04 - If desired, spread softened butter in a thin layer onto one side of each bread slice.
05 - Evenly distribute the dressed cucumber salad onto four bread slices. Top with the remaining bread slices to create sandwiches.
06 - Cut each sandwich in half and serve as a refreshing lunch or snack.
# Expert Advice:
01 -
- The secret is in the quick tangy dressing that locks in freshness without making the bread soggy.
- It’s the sort of sandwich you’ll crave on sweltering days or whenever you want lunch to feel like a treat that took no time at all.
02 -
- If you wait too long to eat, the bread will absorb the dressing and turn limp—build them just before serving for best results.
- Letting the dressed salad sit for five minutes draws out excess moisture, preventing watery sandwiches and intensifying flavor.
03 -
- Always dry cucumber slices with paper towel to reduce sogginess.
- A dash of lemon zest in the dressing brightens all the flavors even more.