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
- 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.
- In a medium bowl, mix yogurt, cream cheese, herbs, garlic powder, salt, pepper, and a drizzle of olive oil.
- Spread a generous amount of yogurt filling on the top and bottom slices of bread.
- Arrange cucumber slices by overlapping them to fit the bread. Add the top slice of bread, cut in half diagonally and serve immediately.