Plenty of people love cucumbers, but just as many can’t get past their distinct smell.
This cucumber Greek yogurt sandwich, though, turned out to be such a good combination that even cucumber skeptics ended up enjoying it.
The crisp texture, the mild tang of Greek yogurt, and the savory depth from crab stick came together into something light yet satisfying.
With the hot weather lately, I wanted to share a cucumber sandwich recipe that’s easy to eat without feeling heavy.
Ingredients
- Cucumber – 1
- Greek yogurt – 200g (about 7 oz)
- Crab stick – 150g (about 5.3 oz; also called crab meat sticks or imitation crab)
- Boiled egg – 1 (optional)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Olive oil – 3 T
- Whole grain mustard – 1/3 T ~ 1/2 T
- Oligosaccharide syrup – 2 T (Korean liquid sweetener; can substitute with honey or corn syrup)
- Pepper – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Slice the cucumber as thinly as you can, sprinkle with a little salt, and let it sit for about 10 minutes to draw out excess moisture.
2Tear or cut the crab stick into bite-sized pieces.
3In a bowl, combine the Greek yogurt, crab stick, boiled egg, olive oil, whole grain mustard, oligosaccharide syrup, and pepper, and mix well.
4Squeeze the salted cucumber firmly to remove as much liquid as possible, then fold it into the bowl with the rest of the mixture.TipRemoving enough moisture from the cucumber keeps the sandwich from turning soggy and makes the flavor much more concentrated.
5Pile the mixture generously onto lightly toasted bread, and it’s ready to serve.
It’s good enough to eat on its own like a salad, but it’s even better paired with bread.
The cucumber keeps its crunch while the Greek yogurt smooths everything out into a wonderfully mild flavor.
If cucumbers usually aren’t your thing, this combination might just win you over.
Ingredients
- Cucumber – 1
- Greek yogurt – 200g (about 7 oz)
- Crab stick – 150g (about 5.3 oz; also called crab meat sticks or imitation crab)
- Boiled egg – 1 (optional)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Olive oil – 3 T
- Whole grain mustard – 1/3 T ~ 1/2 T
- Oligosaccharide syrup – 2 T (Korean liquid sweetener; can substitute with honey or corn syrup)
- Pepper – to taste
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Slice the cucumber as thinly as you can, sprinkle with a little salt, and let it sit for about 10 minutes to draw out excess moisture.
- Tear or cut the crab stick into bite-sized pieces.
- In a bowl, combine the Greek yogurt, crab stick, boiled egg, olive oil, whole grain mustard, oligosaccharide syrup, and pepper, and mix well.
- Squeeze the salted cucumber firmly to remove as much liquid as possible, then fold it into the bowl with the rest of the mixture.
Tip.Removing enough moisture from the cucumber keeps the sandwich from turning soggy and makes the flavor much more concentrated. - Pile the mixture generously onto lightly toasted bread, and it's ready to serve.
