Turkey and Cucumber Sandwich
Photo by Marusa Jonas
Yield: 4
Ingredients:
- ½ cup plain fat-free yogurt
- 2 fresh dill sprigs, gently rubbed under cold running water, chopped
- ¼ cup onion, scrubbed with clean vegetable brush under running water, chopped
- ½ cup cucumbers, scrubbed with clean vegetable brush under running water, chopped
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt (optional)
- 8 slices whole wheat bread
- 8 ounces turkey breast, thinly sliced
Directions:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Mix the yogurt, dill, onion, chopped cucumbers, pepper and salt (optional) in a medium-sized bowl. Spread mixture on 4 slices of bread.
- Top yogurt mixture with turkey and cover with a slice of bread.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
- Swap out the fresh dill for ½ teaspoon dried dill.
- Add cucumber slices on top of the turkey for more texture and nutrients.
- Use low-sodium deli turkey to reduce the amount of sodium in the recipe.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
Source:
Recipe Credit: MyPlate Kitchen, The Grain Chain
