Turkey and Cucumber Yogurt Sandwich

This sandwich offers a satisfying balance of lean protein, whole grains, and a refreshing herb-yogurt spread instead of heavy mayo.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 slices whole wheat bread · 282 kcal in the whole recipe
• 4 slices enriched white bread · 327 kcal in the whole recipe
• 1/2 cup plain fat-free yogurt · 60 kcal in the whole recipe
• 2 fresh dill sprigs, chopped
• 1/2 cup cucumber, chopped · 8 kcal in the whole recipe
• 1/4 cup onion, chopped · 16 kcal in the whole recipe
• 1/8 teaspoon black pepper
• 8 ounces thinly sliced turkey breast · 378 kcal in the whole recipe
• Additional cucumber slices, as desired · 5 kcal in the whole recipe
• 1/8 teaspoon salt (optional)

Method

1. In a small bowl, combine the fat-free yogurt, chopped dill, chopped onion, black pepper, and chopped cucumbers, mixing well.

   

2. Spread the yogurt-cucumber mixture evenly over one side of all 8 slices of bread.

   

3. Layer the sliced turkey breast and additional cucumber slices on top of the 4 whole wheat bread slices.

   

4. Close the sandwiches with the remaining 4 slices of white bread, slice in half, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.