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High Protein Cucumber Salad Sandwiches

High Protein Cucumber Salad Sandwiches - recipe card
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These refreshing high-protein cucumber salad sandwiches combine crisp cucumber, red onion, and dill with a creamy, protein-packed Greek yogurt and cottage cheese filling. Served on whole grain bread, they’re perfect for a light lunch or protein-rich snack.

Ingredients

Scale
  • 1 large cucumber (about 12 oz / 340g), thinly sliced
  • 1/2 teaspoon kosher salt, divided
  • 1 cup full-fat Greek yogurt (about 8 oz / 227g)
  • 1/2 cup cottage cheese (about 4 oz / 113g)
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon black pepper, freshly ground
  • 8 slices whole grain bread (about 2 oz / 57g each)
  • 1/2 cup baby spinach leaves (optional, for layering)

Instructions

  1. Place the cucumber slices in a colander set over a bowl. Sprinkle with 1/4 teaspoon of the salt and toss gently to coat. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels. This prevents the sandwiches from becoming soggy.
  2. In a medium mixing bowl, combine the Greek yogurt, cottage cheese, red onion, dill, lemon juice, remaining 1/4 teaspoon salt, and black pepper. Stir until everything is well incorporated. The mixture will be thick and creamy.
  3. Taste the filling and adjust seasoning if needed. The flavors will meld as the sandwiches sit.
  4. Lay out 4 slices of bread. If using spinach, place a few leaves on each slice to create a barrier that further protects the bread from moisture.
  5. Divide the filling evenly among the 4 slices (about 1/4 cup per sandwich) and spread it to the edges.
  6. Arrange the cucumber slices over the filling in a single layer, slightly overlapping if necessary. Gently press down to help them adhere.
  7. Top with the remaining 4 slices of bread. Press lightly to compact the sandwich.
  8. Using a serrated knife, carefully cut each sandwich in half on the diagonal. This creates elegant triangles and makes them easier to handle.
  9. Serve immediately, or wrap tightly and refrigerate for up to 4 hours. Note that the bread softens over time; for best texture, consume within 4 hours.

Notes

Store assembled sandwiches in an airtight container in the refrigerator for up to 4 hours. To meal prep, store the filling and sliced cucumbers separately for up to 3 days, and assemble just before serving. The filling can also be served as a dip with vegetable sticks. For an extra protein boost, add a layer of sliced hard-boiled egg or smoked salmon (if not pescatarian).

Nutrition

Keywords: high protein cucumber salad sandwich, cucumber salad sandwich, Greek yogurt sandwich, cottage cheese salad, no-cook lunch, high protein snack, healthy sandwich, vegetarian sandwich, quick lunch, meal prep sandwich, cucumber dill sandwich

Find it online: https://thehighproteinrecipes.com/high-protein-cucumber-salad-sandwiches/