Ingredients
Scale
- 1 large English cucumber, peeled and thinly sliced or finely chopped
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 8 slices of soft white or whole wheat sandwich bread, crusts removed if desired
- Optional: 2 tablespoons finely chopped red onion or scallions for extra bite
If you’re looking to switch things up, swapping mayonnaise for Greek yogurt adds a tangy twist and cuts down on fat. For a gluten-free version, try your favorite gluten-free bread or even crisp lettuce leaves as a wrap. And if fresh dill isn’t available, a sprinkle of fresh chives or parsley will still bring that lovely herbaceous note.
Instructions
- Start by preparing your cucumbers. If you prefer a crisp texture, slice the cucumber thinly and place the slices in a colander. Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels to avoid soggy sandwiches.
- In a medium bowl, combine mayonnaise (or Greek yogurt), lemon juice, Dijon mustard, and chopped dill. Stir until smooth and creamy. This dressing is what transforms simple cucumbers into a luscious filling.
- Add the prepared cucumbers to the dressing mixture. If you’d like a bit of sharpness, fold in finely chopped red onion or scallions here. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed—this step is key to that perfect balance of flavors.
- Lay out your sandwich bread slices on a clean surface. If you like, lightly toast the bread for a bit of texture, but I often prefer it soft and pillowy, just like my grandmother’s classic approach.
- Spread the cucumber salad evenly onto half of the bread slices. Top with the remaining slices to form sandwiches. For a neat presentation, press down gently and trim crusts if desired—this always makes me think of tea party trays and little hands reaching eagerly.
- Cut sandwiches into halves or quarters, depending on your serving style. I love making these into small finger sandwiches for family gatherings or packing them whole for a quick lunch that feels special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International