July Recipe of the Month — Mini Cucumber Sandwiches


By Emily Gratopp, MS, ASCM-CPT, Extension Educator in Lancaster County

One of my favorite things to grow in the summer are cucumbers. Cucumbers are delicious plain, with dip, on salads, as an extra crunch on a sandwich and even as the main sandwich ingredient. Try these healthy and tasty cucumber sandwiches for a simple, refreshing summer snack or meal.

(Makes 8 servings)

• 1/4 cup plain fat-free Greek yogurt
• 1/4 cup light mayonnaise
• 1/2 teaspoon dill weed
• 1/4 teaspoon garlic powder
• 8 slices whole wheat bread
• 1 cucumber, scrubbed with clean vegetable brush under
running water, thinly sliced*

1. Wash hands with soap and water.
2. In a small bowl, mix together yogurt, mayonnaise, dill weed and garlic powder.
3. Spread yogurt mixture evenly onto four bread slices. Top with cucumber slices and top with a second slice of bread.
4. Cut the sandwich into quarters.
5. Store leftovers in a sealed container in the refrigerator for up to four days.

Notes: *Other veggie options include sliced tomatoes, zucchini, summer squash, avocado, onion, peppers and shredded carrots.

Nutrition Information: Serving Size (1/8 of recipe): Calories 130; Total Fat 3.5g; Saturated Fat 0g; Sodium 170mg; Total Carbohydrates 20g; Fiber 0g; Total Sugars 4g, includes 0g Added Sugars; Protein 6g

Source: food.unl.edu