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Cucumber Salad Sandwiches

Light and refreshing, cucumber salad sandwiches combine crisp cucumbers, creamy yogurt, and a touch of feta, all sandwiched between slices of whole-grain bread.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch, Snack
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetable and Spread Mixture
  • 1 cup diced English cucumber Firm and cool to the touch
  • 1/8 tsp black pepper
  • 2 tbsp low-fat Greek yogurt
  • 2 tbsp crumbled feta cheese
  • 1 tbsp chopped herbs (fresh dill and chives work well)
  • 1/8 tsp salt For drawing out moisture from cucumbers
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp grated lemon peel Adds bright flavor
Sandwich Assembly
  • 4 slices whole-grain bread Quality bread enhances flavor
  • 2 slices red onion Thinly sliced
  • 1/2 cup alfalfa sprouts For additional crunch

Method
 

Preparation
  1. Stir together the diced cucumber and a pinch of salt in a medium bowl, and let it sit for about 10 minutes to draw out excess moisture.
  2. In a separate large bowl, combine the Greek yogurt, feta cheese, fresh herbs, lemon zest, lemon juice, and black pepper. Mix well to create a flavorful yogurt base.
  3. After 10 minutes, drain the cucumbers and pat dry with paper towels to remove moisture.
  4. Add the drained cucumbers to the yogurt mixture and stir until the cucumbers are thoroughly coated.
Assembly
  1. On two slices of bread, divide the alfalfa sprouts equally.
  2. Spread the cucumber salad mixture over the sprouts.
  3. Top with a slice of red onion, then place another slice of bread on top to complete the sandwich.
  4. Cut the sandwiches in half and serve immediately.

Notes

For best texture, assemble sandwiches just before serving. If storing, keep the cucumber mixture and the bread separate.