Ingredients:

  • 1 large English cucumber (approx. 1 lb / 450g)
  • 1/2 tsp fine sea salt
  • 1 tbsp fresh lemon juice
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp light cream cheese, softened
  • 1 tbsp fresh chives, finely minced
  • 1 tsp lemon zest
  • 1/4 tsp garlic powder
  • Pinch of cracked black pepper
  • 8 slices whole-grain bread (approx. 200g)
  • 1 tsp olive oil

Instructions:

  1. Use a mandoline to slice the cucumber into translucent rounds, approximately 1/8 inch (3mm) thick.
  2. Lay the cucumber slices in a single layer on a baking sheet and sprinkle evenly with fine sea salt.
  3. Allow the slices to sit for 10 minutes to draw out excess moisture.
  4. Pat each slice firmly with paper towels until completely dry, then toss with lemon juice.
  5. In a small bowl, whisk together the plain non-fat Greek yogurt and softened light cream cheese until velvety and smooth.
  6. Fold in the minced chives, lemon zest, garlic powder, and cracked black pepper.
  7. Lightly brush each slice of whole-grain bread with a thin layer of olive oil to create a moisture barrier.
  8. Spread a generous layer of the yogurt mixture onto the bread slices.
  9. Layer the dried cucumber slices evenly over the spread and top with a second slice of bread.
  10. Using a serrated bread knife, remove the crusts from the assembled sandwiches and cut into symmetrical finger shapes.