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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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