1 cucumber, thinly sliced
250g FAGE Total yoghurt
4 tablespoons cream cheese, softened
1 garlic clove, minced or grated
1 tablespoon minced fresh mint
1 tablespoon minced fresh dill
Finely grated zest of 1 lemon
2 tablespoon fresh lemon juice
Salt and pepper to taste
Extra virgin olive oil
1 loaf white sandwich bread; crust removed
- Place cucumber slices on paper towels or a clean kitchen towel. Sprinkle salt on the cucumbers and let it rest for about 30 minutes to extract moisture. Pat dry with paper towels.
- In a medium bowl, mix yoghurt, cream cheese, herbs, garlic, lemon, salt, pepper, and a drizzle of olive oil.
- Spread a generous amount of yogurt filling on the top and bottom slices of bread.
- Arrange cucumber slices by overlapping them to fit the bread. Add the top slice of bread, cut in half diagonally and serve immediately.