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Vegetable sandwiches with dill Greek yogurt spread

Vegetable Sandwiches with Dill Greek Yogurt Spread

Whole-grain sandwiches layered with cucumber, lettuce and tomato over a dill, green onion and Greek yogurt spread. Adapted from Texas A&M AgriLife Extension's Dinner Tonight.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Dill yogurt spread
  • 1/2 cup plain Greek yogurt
  • 4 ounces cream cheese softened; regular or reduced-fat
  • 3 tablespoons fresh dill chopped
  • 3 tablespoons green onion chopped
  • 1/2 teaspoon ground black pepper
Sandwiches
  • 8 slices whole-grain sandwich bread
  • 1 1/2 cups thinly sliced cucumber about 2 mini cucumbers or half an English cucumber
  • 1 cup shredded green leaf or romaine lettuce
  • 8 slices tomato from 1 to 2 medium tomatoes

Method
 

  1. Wash your hands with soap and water and clean your work area.
  2. Rinse the cucumber, lettuce and tomatoes under running water and pat them dry. Slice the cucumber and tomatoes thinly and shred the lettuce.
  3. In a small bowl, stir the cream cheese and yogurt together until smooth, then mix in the dill, green onion and pepper.
  4. Spread about 2 tablespoons of the yogurt mixture on each slice of bread.
  5. Layer cucumber, lettuce and tomato on 4 of the slices and top with the remaining slices, spread side down. Cut in half and serve, or wrap and refrigerate until lunch.

Notes

Adapted from Dinner Tonight's Garden Vegetable Sandwich (Texas A&M AgriLife Extension), which uses 5 ounces nonfat cream cheese and 3 ounces Greek yogurt; this version uses about equal weights of each. Refrigerate leftover spread, covered, and use it within 3 to 4 days.