Easy Cucumber Salad Sandwiches (Printer View)

Fresh cucumber salad with Greek yogurt, feta, and herbs between whole-grain bread slices.

# What You'll Need:

→ Cucumber Mixture

01 - 1 cup diced English cucumber
02 - 1/8 tsp salt
03 - 2 tbsp low-fat Greek yogurt
04 - 2 tbsp crumbled feta cheese
05 - 1 tbsp chopped fresh herbs (dill and chives)
06 - 1/2 tsp fresh lemon juice
07 - 1/4 tsp grated lemon zest
08 - 1/8 tsp black pepper

→ For Assembly

09 - 4 slices whole-grain bread
10 - 2 thin slices red onion
11 - 1/2 cup alfalfa sprouts

# Method Steps:

01 - Toss diced cucumber with salt in a medium bowl. Let stand for 10 minutes to draw out excess moisture.
02 - Combine Greek yogurt, feta cheese, chopped herbs, lemon juice, lemon zest, and black pepper in a separate bowl. Mix until thoroughly incorporated.
03 - Drain salted cucumbers and pat dry with paper towels to remove excess liquid. Fold cucumbers into yogurt mixture until evenly coated.
04 - Arrange bread slices on work surface. Divide alfalfa sprouts between two bread slices, then top with cucumber salad mixture and red onion slices.
05 - Place remaining bread slices on top to close sandwiches. Cut in half diagonally if desired and serve immediately for optimal texture.

# Expert Advice:

01 -
  • The creamy yogurt feta mixture transforms simple cucumbers into something restaurant-worthy in minutes.
  • These sandwiches stay remarkably crisp and fresh, making them perfect for picnic lunches or busy weekday meals.
02 -
  • Draining the cucumbers thoroughly is absolutely essential or your bread will become unpleasantly soggy within minutes.
  • These sandwiches really should be eaten immediately after assembling, as the filling will eventually make the bread soft.
03 -
  • If your cucumbers seem especially watery, let them drain for an extra 5 minutes and press gently with paper towels.
  • Room temperature ingredients blend together more smoothly than cold ones straight from the refrigerator.
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