Save Last summer my friend Anna dropped by unexpectedly with a bag of garden cucumbers she'd just picked. We stood in my kitchen eating these sandwiches on the counter, too impatient to even set the table, and she declared this the lunch of her dreams.
I started making these regularly after that afternoon, and my husband actually requested them for his office lunch three days in a row. Theres something about the cool cucumber against hearty whole grain bread that feels like a hug in sandwich form.
Ingredients
- 1 cup diced English cucumber: English cucumbers have thinner skins and fewer seeds, making them perfect for salads without needing to peel or seed them.
- 1/8 tsp salt: This small amount draws out excess moisture from the cucumbers, keeping your sandwich bread from getting soggy.
- 2 tbsp low-fat Greek yogurt: Greek yogurt provides a creamy tangy base that holds everything together while keeping the filling light.
- 2 tbsp crumbled feta cheese: The salty crumbles add a punch of flavor that makes this simple sandwich feel special.
- 1 tbsp chopped fresh herbs: Fresh dill and chives bring brightness that dried herbs just cant replicate in this fresh preparation.
- 1/2 tsp fresh lemon juice: A squeeze of lemon brightens the creamy filling and balances the rich feta perfectly.
- 1/4 tsp grated lemon zest: The zest packs aromatic lemon flavor without adding extra liquid to the mixture.
- 1/8 tsp black pepper: Fresh cracked pepper adds just enough bite to complement the cool vegetables.
- 4 slices whole-grain bread: Sturdy whole-grain bread holds up well to the moist filling and adds nutty flavor and satisfying texture.
- 2 thin slices red onion: Red onion provides a sharp contrast and beautiful color against the pale cucumber mixture.
- 1/2 cup alfalfa sprouts: Sprouts add incredible crunch and make these sandwiches feel fresh and wholesome.
Instructions
- Salt the cucumbers:
- Toss diced cucumber with salt in a medium bowl and let sit for 10 minutes, releasing excess water so your sandwich stays perfectly crisp.
- Mix the creamy filling:
- While cucumbers drain, combine Greek yogurt, crumbled feta, chopped herbs, lemon juice, lemon zest, and black pepper until well blended.
- Drain and combine:
- Pat cucumbers dry with paper towels, then fold them into the yogurt mixture until every piece is coated in that lovely herbed creaminess.
- Build your sandwiches:
- Layer alfalfa sprouts on two bread slices, top generously with cucumber salad, add red onion slices, and crown with remaining bread.
- Serve and enjoy:
- Cut sandwiches in half if you like and serve right away while everything is at its fresh, crisp best.
Save My sister-in-law asked for the recipe after I served these at a baby shower last spring. She said they were the only thing that disappeared completely from the buffet table.
Make It Your Own
Ive experimented with adding thin radish slices or a handful of baby spinach when I want extra crunch. The radishes add a lovely peppery bite that plays nicely with the cool cucumber.
Bread Wisdom
After trying different breads, I found that slightly dense whole-grain bread works best. Lighter, fluffy bread tends to fall apart under the weight of the generous filling.
Timing Tips
You can prepare the cucumber mixture up to an hour ahead, keeping it refrigerated in a covered bowl. Just dont assemble the sandwiches until youre ready to serve them.
- Toast the bread lightly for extra crunch and moisture protection.
- Spread a thin layer of the yogurt mixture on both bread slices for maximum flavor.
- Keep assembled sandwiches wrapped in the refrigerator for no more than 30 minutes before serving.
Save These sandwiches have become my go-to when I want something refreshing and satisfying without heating up the kitchen. Hope they become a favorite in your house too.
Common Questions
- → Can I make these ahead of time?
Best enjoyed immediately to maintain crisp texture. You can prepare the cucumber mixture up to 4 hours ahead and store refrigerated, then assemble sandwiches just before serving.
- → What other herbs work well?
Fresh dill and chives are recommended, but you can substitute mint, basil, parsley, or tarragon based on your preference and what's available.
- → How do I prevent soggy bread?
Salting the diced cucumbers and letting them sit for 10 minutes draws out excess moisture. Pat them dry thoroughly before mixing with the yogurt blend to keep bread crisp.
- → Can I use regular cucumbers instead of English?
Yes, but peel and remove seeds from regular cucumbers first since the skin can be tough and seeds contain more water that could make sandwiches soggy.
- → What variations can I try?
Add thin radish slices, baby spinach, or avocado for extra crunch and creaminess. For different protein, try hummus instead of yogurt and skip the cheese entirely.