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Easy Cucumber Salad Sandwiches

These easy cucumber salad sandwiches are light, crisp, and ready in just 10 minutes. Perfect for quick, healthy lunches or tea-time snacks.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 2 sandwiches
Calories 225 kcal

Ingredients
  

  • 1 cup diced English cucumber (or Persian cucumber)
  • ⅛ tsp salt
  • 2 tbsp low-fat Greek yogurt
  • 2 tbsp crumbled feta cheese
  • 2 tbsp fresh herbs (dill, parsley, or mint)
  • ¼ tsp grated lemon zest
  • ½ tsp lemon juice
  • ⅛ tsp ground black pepper
  • ½ cup alfalfa sprouts (or microgreens)
  • 4 slices slices whole-grain bread, toasted if desired
  • 2 thin slices of red onion (optional)

Instructions
 

  • Salt and Prep the Cucumbers
    Toss diced cucumber with a pinch of salt in a bowl and let it sit for about 10 minutes.This draws out extra water (the secret to avoiding soggy sandwiches).Drain and pat dry with paper towels.
  • Mix the Yogurt Base
    In another bowl, combine Greek yogurt, feta, herbs, lemon zest, lemon juice, and black pepper.Mix until creamy and well blended — it should taste tangy, bright, and just a little salty.
  • Combine the Mixture
    Add the dried cucumber pieces to your yogurt-feta mix.Stir gently until everything is evenly coated — this becomes your flavorful sandwich filling.
  • Assemble the Sandwich
    Lay out your toasted bread slices.On two of them, layer the sprouts or greens, then spoon on the cucumber salad mixture.Top with thin red onion slices for crunch (optional), then close with the remaining bread slices.
  • Serve & Enjoy
    Slice the sandwiches in half, take a deep breath, and enjoy that cool crunch.They taste best right away, but they’ll also hold up well if assembled just before lunch.