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Crunchy Cucumber Sandwich

Crunchy Cucumber Sandwich

My inspiration for this sandwich came from my Grandma who was really the best cook I’ve ever known. She used to make a cold crunchy cucumber salad mixed with sour cream that was so refreshing and delicious. It was perfect for a side dish or even as a main course. That dish was one of the first vegetable meals that I truly enjoyed as a child. Her tricks for a perfect crispy cucumber are posted below. Grandparents really hold a special place in your heart and I still think about her often and miss her always.

This is now our current favorite vegan sandwich and it is one of those recipes that you most likely have all of the ingredients on hand already. When we first started on this journey we were eating at least one peanut butter sandwich a day and I got really burnt out on them. This is a fast meal that is packed lots of fresh flavors and it now surpasses the peanut butter sandwich request from my toddler as well. My husband said it tasted almost as if the cucumbers were pickled and fresh which is an awesome combination. I personally slice up the entire cucumber so we not only eat the veggies on the sandwich but we use the cucumber slices to eat them plain or with our leftover hummus. If you have leftover cucumber wrap up remaining toss into a Ziploc bag for use at a later date and refrigerate. When you are ready to use be sure to slice off top piece and this usually stays crunchy for up to two days in the refrigerator. I hope you all enjoy this sandwich as much as we do! Please let me know what you think!


Crunchy Cucumber Sandwich

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 person


  • 2 slices wheat bread
  • 2 tablespoons plain hummus
  • 1/4 small avocado thinly sliced
  • 1 tsp lemon juice
  • 1 tsp salt


  1. Slice cucumber into small slices and place on a plate and sprinkle a thin layer of salt on top of the cucumbers. Cover with plastic wrap and place in refrigerator for 20 minutes

  2. Lightly coat your bread with hummus and place a few layers of cucumbers on top

  3. Pull cucumbers out of refrigerator and pat dry with paper towel to remove any excess water for added crunch

  4. Squeeze lemon upright on top of cucumbers to lightly coat with fresh lemon juice 

  5. Top with a layer of thin avocado slices

  6. Add top piece of bread and cut off crust (optional) and devour!




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