Ingredients:

  • 120g plain Greek yogurt
  • 15ml fresh lemon juice
  • 3g fresh dill, finely chopped
  • 1.5g garlic powder
  • 1.5g salt
  • 180g whole grain bread, crusts removed
  • 300g English cucumber, thinly sliced
  • 15ml extra virgin olive oil
  • black pepper to taste

Instructions:

  1. Slice the English cucumber into thin, uniform rounds.
  2. Lay the cucumber slices on paper towels, sprinkle with a pinch of salt, let sit for 5 minutes, and pat dry until the surfaces are matte.
  3. In a small bowl, combine the Greek yogurt, lemon juice, chopped dill, garlic powder, and salt; stir until smooth.
  4. Spread a thin, even layer of the herb mixture on each slice of bread, ensuring it reaches the edges.
  5. Layer the patted-dry cucumber slices in an overlapping pattern across the spread.
  6. Top with a second slice of bread and press down gently.
  7. Use a serrated knife to cut each sandwich into four small triangles or squares.