Ingredients:

  • 1 English cucumber (400g), thinly sliced
  • 1/2 tsp kosher salt
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 pinch black pepper
  • 1/4 tsp lemon juice
  • 8 slices whole grain sourdough bread (200g)

Instructions:

  1. Use a mandoline to slice the cucumber into paper-thin rounds.
  2. Arrange slices in a single layer and sprinkle evenly with kosher salt. Let sit for 10 minutes.
  3. Gently pat each cucumber slice dry with paper towels until no excess surface moisture remains.
  4. In a small bowl, whisk together the Greek yogurt, light mayo, chopped dill, chives, black pepper, and lemon juice until smooth.
  5. Apply a generous, even layer of the herb spread to one side of each bread slice.
  6. Layer the dried cucumber slices in an overlapping shingle pattern across the spread.
  7. Top with a second slice of bread and press down gently.
  8. Trim the crusts off all four sides using a serrated knife.
  9. Slice each sandwich diagonally into four small finger triangles or rectangles.