Go Back
Easy Cucumber Salad Sandwiches

Cucumber Salad Sandwiches

A quick and easy recipe for a cool, crisp, and creamy cucumber salad sandwich, perfect for a refreshing and light lunch. This robust and flavorful creation combines the crunch of fresh cucumber with salty feta cheese and tangy Greek yogurt for a satisfying meal that comes together in minutes. It's a wholesome and fancy-feeling vegetarian sandwich that is simple to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup diced English cucumber
  • 1/8 teaspoon salt
  • 2 tablespoons low-fat plain Greek yogurt
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon chopped fresh herbs (dill, parsley, or mint work beautifully)
  • 1/4 teaspoon grated lemon peel
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/2 cup alfalfa sprouts
  • 4 slices whole-grain bread, toasted as preferred
  • 2 thin slices of red onion

Equipment

  • Small bowl
  • Spoon
  • Knife

Method
 

Instructions
  1. Prep the Cucumber: In a small bowl, toss the diced cucumber with the 1/8 teaspoon of salt. Let it sit for about 15-20 minutes. You'll see water start to pool at the bottom of the bowl. Drain this water away completely. You can gently press the cucumbers with the back of a spoon to release any extra liquid.
  2. Mix the Filling: In a separate bowl, combine the drained cucumber, Greek yogurt, crumbled feta, chopped herbs, lemon peel, lemon juice, and black pepper. Stir everything together until it's well combined. Give it a taste and adjust any seasonings if you feel it needs it.
  3. Toast the Bread: While the cucumber is salting, toast your slices of whole-grain bread to your desired level of crispness. A light toast provides a great textural contrast and helps the bread stand up to the filling.
  4. Assemble the Sandwiches: Lay out your toasted bread slices. Top two of the slices with a layer of alfalfa sprouts. Spoon the cucumber salad mixture evenly over the sprouts, followed by the thin slices of red onion. Place the remaining two slices of bread on top to complete your sandwiches. Slice in half and serve immediately for the best texture.

Notes

The key to a non-soggy sandwich is to salt the diced cucumber and let it sit for 15-20 minutes, then drain the excess water completely. English cucumbers are recommended for less water content. Use fresh herbs for the brightest flavor. The filling can be prepared a few hours in advance, but it is best to assemble the sandwiches just before serving to ensure the bread stays crisp.