Quick Cucumber Salad Sandwiches (Printable)
Cucumber, red onion and dill in a tangy mayo-yogurt dressing tucked into soft bread for a bright, quick 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 and black pepper, to taste
→ Bread
09 - 8 slices soft white or whole wheat sandwich bread
10 - 2 tablespoons unsalted butter, softened (optional)
# How to Make It:
01 - Place sliced cucumber, chopped red onion, and dill in a medium mixing bowl.
02 - Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and black pepper in a separate bowl.
03 - Pour the prepared dressing over the cucumber mixture and toss gently until all ingredients are evenly coated.
04 - If desired, spread a thin layer of softened butter on one side of each bread slice using a knife.
05 - Spoon the dressed cucumber salad evenly onto four of the bread slices. Top each with a remaining bread slice to form sandwiches.
06 - Using a knife, cut each sandwich in half and serve immediately.
# Expert Suggestions:
01 -
- There’s a lovely, chilled crunch tucked into every bite—no wilted veggies or soggy bread shenanigans.
- Combining creamy dressing with crisp cucumber is secretly one of the quickest ways to impress yourself or guests for lunch.
02 -
- If the cucumber salad sits too long, it can make your sandwich watery—assemble just before eating.
- I learned to butter the bread after one too many slouchy, soggy sandwiches for picnics.
03 -
- Keep all ingredients icy cold before assembling for peak freshness and bite.
- Taste the salad before you layer it—sometimes you want a squeeze more lemon or a dash of pepper.