Ingredients:

  • 8 slices (160g) thin-sliced white bread
  • 1/2 cup (120g) low-fat Greek yogurt
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15g) fresh dill, minced
  • 1 tsp (5g) lemon zest
  • 1/2 English cucumber (200g), thinly sliced
  • 1/4 tsp (1.5g) kosher salt
  • 8 slices (160g) thin-sliced white bread
  • 4 oz (115g) low-fat cream cheese
  • 4 oz (115g) smoked salmon, thinly sliced
  • 1 tbsp (15g) capers, drained
  • 1 tbsp (15g) fresh chives, finely chopped
  • 1 tsp (5g) lemon juice
  • 8 slices (160g) thin-sliced white bread
  • 3 hard-boiled eggs (150g), finely chopped
  • 2 tbsp (30g) Greek yogurt
  • 1 tsp (5g) Dijon mustard

Instructions:

  1. Lay cucumber slices on a paper towel, sprinkle with salt, let sit for 10 minutes, then pat completely dry.
  2. In separate bowls, whisk together Greek yogurt, butter, and herbs for the cucumber filling; cream cheese, lemon, and chives for the salmon; and eggs, yogurt, and mustard for the egg salad.
  3. Place all prepared fillings in the refrigerator for 15 minutes to firm up.
  4. Spread a thin layer of softened butter or cream cheese from edge to edge on every slice of bread to create a moisture barrier.
  5. Evenly distribute the cucumber slices, smoked salmon, or egg salad over the barrier layer.
  6. Top with a second buttered/spread slice of bread and press down gently with the palm of your hand.
  7. Wrap the assembled sandwiches in parchment paper and chill in the refrigerator for 1 hour before slicing into fingers.