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Cucumber Salmon Salad Sandwich

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This salmon-and-cucumber sandwich, served on rye bread, combines flaky canned salmon with crisp cucumber slices and a smear of cream cheese. Fresh dill and a squeeze of lemon juice add brightness, while a pinch of cracked pepper enhances the savory flavor profile.

Ingredients:
  • 2 tablespoons cream cheese (1 ounce), softened
  • 2 slices rye bread, lightly toasted
  • 1 (6-ounce) can no-salt-added pink salmon in water, drained and flaked
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 2 teaspoons drained nonpareil capers, chopped
  • 1½ teaspoons extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon granulated garlic
  • 2 medium persian cucumbers (5 oz.), thinly sliced lengthwise
  • 2 slices tomato (⅛-inch)
  • 2 thin slices red onion
Directions:
  1. Spread softened cream cheese on 1 side each of 2 toast slices. Toss flaked salmon with 1 tablespoon dill, 1 tablespoon lemon juice, the chopped capers, 1½ teaspoons oil, 1 teaspoon mustard, ½ teaspoon cracked pepper and ¼ teaspoon granulated garlic in a medium bowl. Top 1 bread slice with the salmon mixture, sliced cucumbers, 2 tomato slices and 2 onion slices. Top with the remaining toast slice, cream cheese-side down. Slice the sandwich in half diagonally and secure with a toothpick in each half.
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