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Cucumber and Cream Cheese Sandwiches

Light and refreshing, these open-faced delights redefine sandwiches in a healthy and delicious way.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Lunch
Cuisine: Universal
Keyword: Budget-Friendly, Diabetic-Friendly, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 150kcal


  • 6 ounces cream cheese low-fat
  • 1 tablespoon dill fresh, minced
  • 2 teaspoons lemon zest finely grated
  • 6 slices whole-wheat sandwich bread
  • 1 cucumber small or 1/2 big, thinly sliced (use a mandoline)


  • In a small bowl, mix the cream cheese, dill, and lemon zest.
  • Toast all the slices of bread.
  • Spread the cream cheese mixture on each slice of bread then top with the cucumber.
  • Cutaway the sides of the bread. You can also quarter each slice to make bite sizes.


Serving: 1open sandwich | Calories: 150kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 155mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 5