Mini Cucumber Sandwiches

Mini Cucumber Sandwiches
Mini Cucumber Sandwiches
Yield: 8 servings


  • 1/4 cup plain fat-free Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon garlic powder
  • 8 slices whole wheat bread
  • 1 cucumber, scrubbed with clean vegetable brush under running water, thinly sliced*


  1. Wash hands with soap and water.
  2. In a small bowl, mix together yogurt, mayonnaise, dill weed, and garlic powder.
  3. Spread yogurt mixture evenly onto four bread slices. Top with cucumber slices and top with a second slice of bread.
  4. Cut the sandwich into quarters.
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

*Other veggie options include sliced tomatoes, zucchini, summer squash, avocado, onion, peppers and shredded carrots.

Nutrition Information:

  • Serving Size (1/8 of recipe):
  • Calories 130
  • Total Fat 3.5g
  • Saturated Fat 0g
  • Sodium 170mg
  • Total Carbohydrates 20g
  • Fiber 0g
  • Total Sugars 4g, includes 0g Added Sugars
  • Protein 6g