Cucumber Salad Sandwiches
These cucumber salad sandwiches feature crisp English cucumber folded into a creamy Greek yogurt mixture with feta, fresh herbs, lemon, and gentle seasoning. Layered with sprouts and red onion on whole-grain bread, they make a fresh, light, and flavorful sandwich option.
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Ingredients
- 1/2 cup alfalfa sprouts
- 2 tablespoons reduced-fat Greek yogurt such as Fage
- 1/4 teaspoon finely grated lemon zest
- 2 tablespoons feta cheese crumbled
- 4 slices whole-grain bread
- 1/8 teaspoon fine salt
- 1 tablespoon minced fresh herbs such as dill and chives
- 1 cup English cucumber cut into small dice
- 2 slender slices red onion
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon freshly squeezed lemon juice
Instructions
- Place the diced cucumber in a medium mixing bowl and stir it with the salt. Allow the mixture to sit for approximately 10 minutes so the salt can draw out some of the cucumber’s excess liquid.
- In a separate large bowl, blend the Greek yogurt with the crumbled feta, chopped herbs, lemon zest, lemon juice, and black pepper. Stir until the mixture becomes evenly combined and creamy.
- Once the cucumber has rested, drain away any released liquid. Transfer the cucumber pieces to a paper towel and gently pat them dry to remove as much moisture as possible.
- Add the dried cucumber to the yogurt and feta mixture. Fold thoroughly until the cucumber is evenly coated in the seasoned yogurt dressing.
- Lay out two slices of whole-grain bread. Divide the alfalfa sprouts evenly between the slices, then spoon the cucumber salad mixture over the sprouts.
- Place one thin slice of red onion over each cucumber layer. Cover each sandwich with the remaining slices of bread.
- Cut the sandwiches in half to secure and portion them neatly. Serve immediately while the bread is fresh and the filling is cool, crisp, and creamy.