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Recipe Summary

total:
10 mins
Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, stir together sour cream and 1 teaspoon dill. If desired, cut 2-1/2-inch rounds from the English muffin halves. Spread the sour cream mixture on the cut side of the toasted English muffin halves. Place cucumber slices on 2 of the English muffin halves. Sprinkle cucumbers lightly with salt. Top with remaining English muffin halves, spread side down. Slice in half to serve. (Or, for open-faced sandwiches, arrange cucumber slices over each English muffin half. If you like, garnish with additional fresh dill.) Makes 4 sandwiches.

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Nutrition Facts

90 calories; total fat 3g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 5mg; sodium 167mg; potassium 63mg; carbohydrates 13g; fiber 1g; sugarg; protein 3g; vitamin a 97IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

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