Ingredients:

  • 1 large English Cucumber (approx. 300g), unpeeled and thinly sliced
  • 0.5 tsp sea salt
  • 0.5 cup (120g) plain non-fat Greek yogurt
  • 0.25 cup (60g) light mayonnaise
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest
  • 0.5 tsp garlic powder
  • 0.25 tsp coarsely cracked black pepper
  • 8 slices whole grain bread
  • 1 tbsp unsalted butter, softened

Instructions:

  1. Thinly slice your English cucumber into rounds. Lay them out on a double layer of paper towels and sprinkle with the 0.5 tsp of sea salt. Let them sit for 5 minutes. You will see beads of water forming on the surface; this is exactly what we want.
  2. Pat the cucumbers dry with another paper towel to remove the surface salt and water.
  3. In a small mixing bowl, whisk together the Greek yogurt, light mayonnaise, chopped dill, lemon zest, garlic powder, and black pepper until uniform.
  4. Lightly butter one side of every bread slice to create a moisture barrier.
  5. Spread a generous layer of the yogurt mixture over the buttered bread. Layer the cucumber slices in an overlapping shingle pattern, at least 3 layers deep.
  6. Top with the second bread slice, press gently, and slice diagonally before serving.