Cucumber Sandwiches with Tzatziki Sauce

Ingredients

• 15 ml (1 tablespoon)extra virgin olive oil
• 150 g (5.3 oz)Greek yoghurt
• 15 ml (1 tablespoon)fresh dill, chopped
• ¼ teaspoonkosher salt
• ⅛ teaspoonground black pepper
• 1English cucumber, sliced into 3 mm (⅛-inch) thick pieces
• 8 slicesmulti-grain or white bread

Instructions

1. 1

   Mix the spread

   Combine the olive oil, Greek yoghurt, dill, salt and pepper in a bowl, then set the mixture aside.

2. 2

   Spread the yoghurt

   Spread 1 tablespoon of the yoghurt mixture over each slice of bread.

3. 3

   Add the cucumber

   Arrange a layer of cucumber slices on 4 slices of bread, then cover with the remaining slices.

4. 4

   Trim and slice

   Cut off the crusts and cut each sandwich into 3 rectangular pieces.

What are cucumber sandwiches?

Cucumber sandwiches are a familiar British tea-time snack, usually made with thin cucumber between slices of bread. This version keeps that delicate, refreshing idea and adds a Greek-yoghurt spread flavoured with dill, olive oil, salt and pepper.

The creamy filling gives the crisp cucumber a little more substance, while the small rectangular pieces make the sandwiches easy to serve as canapés.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 11g protein, 27g carbs, 6g fat.

The bread supplies most of the carbohydrates, while Greek yoghurt contributes much of the protein. Olive oil and yoghurt provide the fat, with cucumber adding freshness and crunch. Pair a serving with a salad or vegetable soup if you want a more substantial plate.

The yoghurt and dill spread

Yoghurt: Greek yoghurt makes a thick base that is easy to spread and less likely to soak into the bread straight away.

Dill: Chopped fresh dill lends a fresh, savoury flavour that complements the cucumber. Mix it through evenly so each sandwich gets some.

Slice the cucumber thinly

Even slices: Aim for pieces about 3 mm thick so they sit neatly between the bread and are easy to bite through.

A sharp knife helps keep the slices tidy. Since the recipe does not call for draining the cucumber, assemble the sandwiches shortly after slicing.

Spread and assemble

Even coating: Use 1 tablespoon of yoghurt mixture per bread slice, spreading it across the surface rather than leaving it in a thick patch in the middle.

Layer: Cover 4 slices of bread with cucumber, then place the remaining slices on top. A single, even layer keeps the filling balanced from edge to edge.

Choose the bread and finish

Bread: Multi-grain bread brings a heartier texture, while white bread makes a softer, more delicate sandwich. Either works with the cool filling.

Trim: Remove the crusts before cutting each sandwich into 3 rectangles. For a canapé-style presentation, keep the pieces similar in size.

Serve them fresh

These sandwiches need no cooking and take about 10 minutes to prepare. Serve them soon after assembling, while the cucumber is crisp and the bread has not had time to absorb much moisture.

They pair well with a simple salad, soup or a selection of other small snacks for a light spread.

Recipe notes & tips

• Use a sharp knife to cut the cucumber into even, thin slices.
• Stir the spread until the dill and seasoning are distributed throughout.
• Spread the yoghurt mixture right to the edges of each bread slice.
• Assemble the sandwiches close to serving time to keep the bread from becoming soggy.
• Use a serrated knife to trim the crusts and cut the sandwiches cleanly.

Variations

• Use white bread: Choose it for a softer, more traditional tea-sandwich texture.
• Use multi-grain bread: Choose it for a heartier bite and a more pronounced grain flavour.
• Add lemon zest: Stir a little into the yoghurt mixture for a brighter citrus note.
• Add mint: Mix chopped fresh mint with the dill for another cool, herbal flavour.
• Make smaller canapés: Cut the sandwiches into smaller rectangles for a party platter.

Common mistakes to avoid

• Thick cucumber slices: They can make the sandwiches awkward to bite; slice them about 3 mm thick.
• Uneven spread: Bare patches leave some bites dry; spread the yoghurt mixture across each slice.
• Too much filling: A tall cucumber layer can slide out; arrange a neat, even layer instead.
• Early assembly: Moisture can soften the bread; put the sandwiches together shortly before serving.
• Ragged cuts: Pressing down can squash the bread; use a sharp knife and a gentle sawing motion.

How to store

These sandwiches are best eaten soon after assembly. If needed, cover and refrigerate them for up to 1 day; the bread may soften as it sits. They are served cold, so reheating is not necessary.

Frequently asked questions