Ingredients
2 ounces cream cheese, at room temperature
1 tablespoon low-fat plain strained (Greek-style) yogurt
1 tablespoon sliced fresh chives
1 tablespoon chopped fresh dill
¼ teaspoon ground pepper
2 slices whole-wheat sandwich bread, lightly toasted
4 slices tomato (about ¼-inch thick)
Instructions
- In a small bowl, stir together cream cheese, yogurt, chives, dill, and pepper until smooth.
- Spread mixture evenly over one side of each toasted bread slice.
- Layer tomato slices on one slice of bread. Top with the other slice, spread-side down.
- Cut in half diagonally and serve immediately.
Notes
- Prepare herby cream cheese up to 3 days in advance.
- Best eaten fresh to prevent sogginess.
- Toast bread before assembling to add structure.
- Swap herbs, bread, or cheese for your preferred flavors.
- For added crunch, layer cucumbers, avocado, or leafy greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 260
- Sugar: 6g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
