Ingredients
Equipment
Method
- Begin by thinly slicing your cucumbers. For the best texture and to avoid a watery salad, use the slicing disc of a food processor or a sharp knife. If your cucumbers have large seeds, you can scoop them out with a spoon before slicing. Aim for slices that are about 1/8 inch thick.3 cups thinly sliced cucumber (about 2 medium cucumbers), seeds removed
- Place the sliced cucumbers in a colander set over a bowl. Sprinkle them generously with about 1/2 teaspoon of salt. This is a crucial step to draw out excess moisture from the cucumbers, preventing a soggy sandwich filling. Let them sit for at least 15-20 minutes, gently pressing down on them occasionally to help release more water.3 cups thinly sliced cucumber (about 2 medium cucumbers), seeds removed, 1/2 teaspoon salt
- After draining, thoroughly rinse the cucumbers under cold water to remove the salt. Gently pat them completely dry with paper towels. This step is essential to ensure a creamy, not watery, salad consistency.3 cups thinly sliced cucumber (about 2 medium cucumbers), seeds removed
- While the cucumbers are draining, finely chop the celery and red onion. You want these vegetables to be small enough to integrate seamlessly into the salad filling. Place the dried cucumber slices, chopped celery, and chopped red onion into a medium mixing bowl.3 cups thinly sliced cucumber (about 2 medium cucumbers), seeds removed, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion
- In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt for a lighter option), chopped fresh dill, fresh lemon juice, and Dijon mustard. Season this dressing generously with salt and freshly ground black pepper to your taste preferences.1/2 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon fresh dill, chopped, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, salt and freshly ground black pepper
- Pour the creamy dressing over the cucumber, celery, and red onion mixture. Gently toss everything together until the vegetables are evenly coated with the dressing. Be careful not to overmix, which can break down the cucumber slices too much.3 cups thinly sliced cucumber (about 2 medium cucumbers), seeds removed, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion, 1/2 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon fresh dill, chopped, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, salt and freshly ground black pepper
- Toast your bread slices if desired, although it's not essential for this recipe. Lay out four slices of bread. If using, place a lettuce leaf on each slice. Spoon a generous portion of the delicious cucumber salad mixture onto each bread slice.3 cups thinly sliced cucumber (about 2 medium cucumbers), seeds removed, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion, 1/2 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon fresh dill, chopped, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, salt and freshly ground black pepper, 8 slices sandwich bread, lettuce leaves
- Top with the remaining four slices of bread. You can serve the sandwiches whole, or for easier handling, cut them in half diagonally or straight across. Garnish with a sprig of fresh dill if desired. Enjoy your fresh and flavorful Delicious Cucumber Salad Sandwiches immediately!8 slices sandwich bread, extra dill for garnish
Notes
These sandwiches are best enjoyed fresh. Leftover salad mixture can be stored for 1-2 days, but will increase in moisture. Assembled sandwiches should be consumed within a few hours. Freezing is not recommended.