Healthy Recipes Main Dish Sandwich High-Protein Cucumber Sandwich 5.0 (5) 5 Reviews This high-protein cucumber sandwich features a creamy spread made by whipping cottage cheese with white miso, soy sauce and rice vinegar. This mixture delivers a creamy boost of protein that pairs perfectly with sliced cucumbers, which add a crisp, fresh bite. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on July 29, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Brittney Cottrell, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong. Active Time: 15 mins Total Time: 15 mins Servings: 1 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Weight Loss Nut-Free Healthy Aging High-Fiber Healthy Cholesterol Vegetarian High-Protein Egg-Free Low-Calorie Photographer: Brittney Cottrell, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 1 servings ¼ cup no-salt-added 1% low-fat cottage cheese 1 teaspoon white miso 1 teaspoon reduced-sodium soy sauce 1½ teaspoons rice vinegar, divided 1 tablespoon thinly sliced scallions ½ teaspoon black sesame seeds 2 slices whole-wheat bread, lightly toasted ⅓ cup thinly sliced English cucumber ½ small carrot, peeled and shaved into ribbons (¼ cup) 2 tablespoons thinly sliced radishes ¼ small avocado, sliced Directions Combine ¼ cup cottage cheese, 1 teaspoon miso, 1 teaspoon soy sauce and ½ teaspoon rice vinegar in a mini food processor; process until smooth, about 1 minute, stopping to scrape down sides as needed. Transfer to a small bowl; stir in 1 tablespoon scallion and ½ teaspoon sesame seeds. Spread half of the cottage cheese mixture on each slice of toast. Photographer: Brittney Cottrell, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong. Toss ⅓ cup cucumber, the carrot ribbons and 2 tablespoons radishes with the remaining 1 teaspoon rice vinegar in a medium bowl until evenly coated. Layer 1 toast slice with vegetable mixture and sliced avocado; top with the remaining slice, spread-side down. Cut the sandwich in half to serve. Photographer: Brittney Cottrell, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong. Nutrition Information Serving Size: 1 sandwichCalories 310, Fat 5g, Saturated Fat 1g, Cholesterol 2mg, Carbohydrates 46g, Total Sugars 9g, Added Sugars 0g, Protein 20g, Fiber 8g, Sodium 795mg, Potassium 524mg EatingWell.com, July 2025 Save Rate Print