In a small bowl, combine the softened cream cheese, Greek yogurt, chopped chives, dill, and ground pepper until smooth.

Preheat a toaster or pan to medium heat and lightly toast the whole wheat bread until golden brown, about 2-3 minutes per side.

Wash and slice the ripe tomatoes into ¼-inch rounds and sprinkle with flaky sea salt.

Spread the herby cream cheese mixture on one slice of toasted bread, layer with tomato slices, then top with another slice spread side down.

Cut the sandwich diagonally and serve on a plate.

Garnish with extra herbs, flaky salt, or red pepper flakes if desired.

Optionally serve with cucumber salad or baby carrots on the side.