Description

High-Protein Cucumber Sandwich is a refreshing and nutritious recipe, perfect for lunch or a light snack. It combines creamy, tangy cream cheese with Greek yogurt, fresh dill, crisp cucumber slices, and optional alfalfa sprouts, all layered between soft whole wheat bread. This sandwich offers substantial protein, vibrant flavors, varied textures, and can be made in minutes, making it a healthy and convenient choice.

Ingredients

2 slices whole wheat bread
4 oz cream cheese, softened
1 medium cucumber, thinly sliced
2 tablespoons fresh dill, chopped
1 tablespoon Greek yogurt
1 teaspoon lemon juice
Salt and pepper to taste
Optional: alfalfa sprouts

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Instructions

In a small bowl, mix cream cheese, Greek yogurt, fresh dill, lemon juice, salt and pepper until well combined.
Spread the cream cheese mixture evenly on both slices of bread.
Layer thin cucumber slices on one slice of bread.
Add alfalfa sprouts if using.
Top with the second slice of bread, cream cheese side down.
Cut crusts if desired and slice into triangles or rectangles.
Serve immediately.

Notes

You can substitute whole wheat bread with gluten-free or multigrain bread based on dietary needs. Replace cream cheese with a dairy-free alternative and use coconut or soy yogurt for a vegan version. Prepare the filling ahead; store in the fridge for up to two days—assemble the sandwich just before serving to avoid sogginess. Slice cucumbers evenly to prevent slipping. If the filling is too runny, chill before spreading.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Sandwich
Method: No-Cook
Cuisine: American