Emily Bites · by Emily Bites★ 5.0 (3)
Cucumber Sandwiches
NUTRITION · PER SERVING5M COOK
CAL 12%·PRO 25%
CARBS 32G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 7G27% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Open-faced or closed sandwiches with a creamy dill and lemon spread layered with fresh cucumber. A light, refreshing vegetarian lunch ready in minutes.
mainamericansandwichvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 oz 1/3 less fat cream cheese (softened to room temperature)
- 2 tablespoons plain nonfat Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices soft wheat bread ((I used Wegmans soft 100% Whole Wheat Bread))
- ½ a fresh cucumber (thinly sliced)
At a glance
PER SERVING · TIME 5M
CAL 12%·PRO 25%
CARBS 32G54% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 7G27% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 550mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 166mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.