Go Back

Cucumber Salad Sandwiches

A refreshing and elegant sandwich featuring cool cucumbers, lemon, and creamy yogurt, perfect for a light lunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cucumber mixture
  • 1 cup diced English cucumber Use seedless English cucumbers for the best texture.
  • 1/8 tsp salt Helps draw out moisture from cucumbers.
  • 1/8 tsp black pepper For seasoning.
For the yogurt mixture
  • 2 tbsp low-fat Greek yogurt Can be substituted with plant-based yogurt.
  • 2 tbsp crumbled feta cheese Replace with marinated tofu for a vegan option.
  • 1/2 tsp fresh lemon juice Adds brightness to the mixture.
  • 1/4 tsp grated lemon peel Use fresh for better flavor.
  • 1 tbsp chopped herbs (fresh dill and chives) Chop finely for the best blend.
For assembly
  • 4 slices whole-grain bread Toast lightly if desired.
  • 1/2 cup alfalfa sprouts Provides a crunchy texture.
  • 2 slices thin red onion Soak in cold water if a milder flavor is desired.

Method
 

Preparation
  1. Stir together the diced cucumber and salt in a medium bowl. Let stand for about 10 minutes to draw out excess moisture.
  2. In a large bowl, combine Greek yogurt, crumbled feta, lemon juice, lemon peel, chopped herbs, and black pepper. Mix until well incorporated.
  3. Drain the cucumbers, pat them dry, and fold them into the yogurt mixture until well coated.
Assembly
  1. Divide the alfalfa sprouts between two slices of bread.
  2. Spread the cucumber mixture evenly on top of the sprouts.
  3. Add the thin slices of red onion and top with another slice of bread.
Serve
  1. Cut the sandwiches in half and serve immediately, chilled or at cool room temperature.

Notes

For optimal freshness, store the cucumber mixture and bread separately if not serving immediately. Assemble just before eating to maintain the crispness.