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Cheesy cucumber sandwich

Cheesy cucumber sandwich and baby carrots, raspberries and yogurt

  • 1 cream cheesy cucumber sandwich
  • ½ cup baby carrots
  • ½ cup raspberries
  • 6 oz. fat free or reduced fat yogurt

Cheesy cucumber sandwich

  • ¾ cup light cream cheese, slightly softened
  • Half a large cucumber, thinly sliced
  • 8 slices of whole-wheat bread

Spread each slice of bread with cream cheese (about 3 tablespoons per sandwich). Place about 4 cucumber slices on 4 of the slices of bread and top with remaining bread slices. Cut into quarters and serve immediately or wrap sandwiches and save for later.

Makes four sandwiches, enough for sack lunches for you and your child, with a couple of sandwiches left over for another meal.

Recipe courtesy of

A long history

The cucumber is believed to have originated in India and has been cultivated in Western Asia for the last 3,000 years. The cucumber became popular in many ancient cultures. The Bible reports (Numbers 11:5) that cucumbers were freely available in ancient Egypt, even to enslaved Israelites.

Columbus took cucumbers to the New World

The Roman emperor Tiberius ate cucumbers every day. Cucumber plants were wheeled out in carts into the sunlight, then taken in at night to keep them warm.

Charlemagne ate cucumbers grown in his ninth-century gardents in France and Christopher Columbus took cucumbers to the New World in 1494.

Now, cucumbers are grown on just about every continent. There are three varieties: slicing, pickling and burpless.

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