Greek Yogurt Cucumber Sandwiches

40 minutes
Amount of Servings
10-12 servings

1 English cucumber or 3 Persian cucumbers, thinly sliced

¾ cup FAGE Total 2%, or 5%

4 tablespoons cream cheese, softened

2 tablespoons fresh dill, chopped

2 tablespoons fresh chives, chopped

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

½ teaspoon garlic powder

Salt and pepper to taste

Extra virgin olive oil

1 loaf white sandwich bread; crust removed




  1. Place cucumber slices on paper towels or a clean kitchen towel. Sprinkle salt on the cucumbers and let it rest for about 30 minutes to extract moisture. Pat dry with paper towels.
  2. In a medium bowl, mix yogurt, cream cheese, herbs, garlic powder, salt, pepper, and a drizzle of olive oil.
  3. Spread a generous amount of yogurt filling on the top and bottom slices of bread.
  4. Arrange cucumber slices by overlapping them to fit the bread. Add the top slice of bread, cut in half diagonally and serve immediately.
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