Description
A light and refreshing Easy Cucumber Salad Sandwich combining crisp diced cucumbers with a tangy yogurt and feta mixture, fresh herbs, and a hint of lemon, layered with alfalfa sprouts and red onion slices on toasted whole-grain bread. Perfect for a healthy, quick lunch or snack.
Ingredients
Cucumber Salad
- 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)
- 1/4 teaspoon grated lemon peel
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon ground black pepper
Sandwich Assembly
- 1/2 cup alfalfa sprouts
- 4 slices whole-grain bread, toasted as preferred
- 2 thin slices red onion
Instructions
- Prepare the Cucumbers: Stir together the diced cucumber and salt in a medium bowl. Let them sit for about 10 minutes to allow the salt to draw out excess moisture from the cucumbers.
- Make the Yogurt Mixture: While the cucumbers stand, combine the low-fat Greek yogurt, crumbled feta cheese, chopped fresh herbs, grated lemon peel, fresh lemon juice, and ground black pepper in a large bowl. Mix well until all ingredients are fully incorporated to create a flavorful yogurt base.
- 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 thoroughly until the cucumbers are evenly coated.
- Assemble the Sandwiches: Place two slices of whole-grain toasted bread on a clean surface. Evenly divide the alfalfa sprouts between the slices. Spread the cucumber salad mixture evenly on top of the sprouts. Add a thin slice of red onion on each, then top with the remaining bread slices. Cut each sandwich in half to secure for serving.
- Serve: Serve the sandwiches immediately to enjoy the fresh, crisp texture of cucumbers combined with creamy yogurt, herbs, and the bright flavor of lemon.
Notes
- Patting the cucumbers dry is crucial to avoid soggy sandwiches.
- Use fresh herbs for the best flavor—dill pairs exceptionally well with cucumber and yogurt.
- This sandwich is best eaten immediately but can be made a few hours ahead if refrigerated tightly wrapped.
- Substitute whole-grain bread with gluten-free bread for dietary preferences.
- For extra protein, add sliced grilled chicken or turkey slices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: American
