Easy Cucumber Salad Sandwiches Recipe

Introduction

Looking for a light yet satisfying lunch that’s quick to make? These easy cucumber salad sandwiches offer a fresh, crisp bite with creamy yogurt and tangy feta. Perfect for warm days, they’re a delightful change from your usual sandwich routine.

Ingredients

• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt
• 1 cup diced English cucumber
• 1 tbsp chopped fresh herbs (dill and chives recommended)
• 1/8 tsp salt
• 2 tbsp crumbled feta cheese
• 1/2 tsp fresh lemon juice
• 1/4 tsp grated lemon peel
• 4 slices whole-grain bread
• 2 thin slices red onion
• 1/2 cup alfalfa sprouts

Instructions

1. Step 1: Stir the diced cucumber with salt in a medium bowl and let stand for about 10 minutes to draw out excess moisture.
2. Step 2: Meanwhile, in a large bowl, combine the yogurt, feta, chopped herbs, lemon zest, lemon juice, and black pepper. Mix until smooth and well blended.
3. Step 3: Drain the cucumbers and pat dry with paper towels. Add them to the yogurt mixture and stir to coat thoroughly.
4. Step 4: Lay out two slices of bread and evenly distribute the alfalfa sprouts on top. Spread the cucumber salad mixture over the sprouts, add a slice of red onion, then top with the remaining bread slices. Cut the sandwiches in half.
5. Step 5: Serve immediately to enjoy the fresh textures and flavors at their best.

Tips & Variations

• Use English cucumbers for less watery, more tender slices; if unavailable, peel and seed regular cucumbers before using.
• Substitute goat cheese or cottage cheese for feta, or try chopped olives for a dairy-free version.
• Swap alfalfa sprouts for microgreens, baby arugula, or thinly sliced lettuce for added variety.
• Try different breads like sourdough, pita, or wraps; toasting them helps prevent sogginess.
• Quick-pickle red onions in lemon juice for 10 minutes to mellow their sharpness.

Storage

Keep the cucumber mixture refrigerated in an airtight container for up to 2 days, stirring before use as it may release water. Store bread separately and assemble sandwiches just before eating to avoid sogginess. For packed lunches, keep cucumber salad, bread, sprouts, and onions in separate containers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, just peel and remove the seeds from regular cucumbers to reduce moisture and bitterness, helping to prevent soggy sandwiches.

How long can I prepare the cucumber mixture ahead of time?

You can prepare the cucumber salad up to 4 hours in advance and keep it chilled, but it’s best to assemble the sandwiches right before serving for optimal freshness and texture.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.4 from 135 reviews

• Author: Harper
• Total Time: 10 minutes
• Yield: 2 sandwiches 1x
• Diet: Low Fat

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Description

These Easy Cucumber Salad Sandwiches offer a light, fresh, and satisfying lunch option that’s quick to prepare and requires no cooking. Featuring crisp English cucumbers, tangy feta, fresh herbs, and creamy Greek yogurt, this recipe combines wholesome ingredients on whole-grain bread for a nutritious and refreshing sandwich ideal for warm days or a simple, healthy lunch.

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Ingredients

Scale 1x2x3x

Cucumber Mixture

• 1 cup diced English cucumber
• 1/8 tsp salt
• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh herbs (dill and chives recommended)
• 1/2 tsp fresh lemon juice
• 1/4 tsp grated lemon peel

Assembly

• 4 slices whole-grain bread
• 2 thin slices red onion
• 1/2 cup alfalfa sprouts

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Instructions

1. Prepare the Cucumbers: In a medium bowl, stir together the diced cucumbers and salt. Let them stand for about 10 minutes to draw out excess moisture. This step prevents sogginess by ensuring the cucumbers release water before combining with other ingredients.
2. Make the Yogurt Mixture: While the cucumbers sit, combine Greek yogurt, crumbled feta, chopped fresh herbs, lemon zest, lemon juice, and a dash of black pepper in a large bowl. Mix thoroughly until all ingredients are well incorporated, creating a flavorful and creamy base for the salad.
3. Combine Cucumbers with Yogurt Mixture: After 10 minutes, drain the cucumbers and spread them on a paper towel. Pat dry to remove as much moisture as possible. Add the cucumbers to the yogurt mixture and stir until evenly coated, ensuring a balanced blend of textures and flavors.
4. Assemble the Sandwiches: Lay out two slices of whole-grain bread each. Divide alfalfa sprouts between the bread slices and spread the cucumber salad mixture on top of the sprouts. Add a slice of red onion on each, then top with the remaining bread slices. Cut each sandwich in half to serve.
5. Serve: Enjoy the sandwiches immediately for the best taste and texture, relishing the crisp cucumbers, creamy yogurt mixture, fresh herbs, and bright lemon notes in every bite.

Notes

• To avoid soggy sandwiches, always salt and drain the cucumbers before mixing.
• Toast the bread and let it cool completely before assembling to maintain crispiness.
• If packing for lunch, keep the cucumber mixture, bread, sprouts, and onions separate and assemble just before eating.
• Substitute ingredients as desired: regular cucumber peeled and seeded if English cucumber is unavailable, mayo or mashed avocado instead of yogurt, goat cheese or chopped olives in place of feta, microgreens or baby arugula for alfalfa sprouts, and any bread type preferred.
• Quick-pickle red onion slices in lemon juice for 10 minutes if you want a milder onion flavor.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Lunch
• Method: No-Cook
• Cuisine: American

Keywords: cucumber sandwich, cucumber salad, easy lunch recipe, no-cook sandwich, healthy sandwich, Greek yogurt sandwich, light lunch, fresh sandwich, vegetarian sandwich