Mini Cucumber Sandwiches

Mini Cucumber Sandwiches
Mini Cucumber Sandwiches
Yield: 8 servings
  • ¼ cup plain fat-free Greek yogurt
  • ¼ cup light mayonnaise
  • ½ teaspoon dill weed
  • ¼ 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 110
  • Total Fat 4g
  • Saturated Fat 0g
  • Sodium 180mg
  • Total Carbohydrates 14g
  • Fiber 2g
  • Total Sugars 2g, includes 1g Added Sugars
  • Protein 3g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 6%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor