Easy Cucumber Salad Sandwiches Recipe

Introduction

These Easy Cucumber Salad Sandwiches are a light and refreshing option perfect for a quick lunch or snack. Combining creamy yogurt, tangy feta, and crisp cucumbers, they offer a cool, satisfying bite that’s both healthy and delicious.

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 herbs like dill, parsley, or mint
• 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

Instructions

1. Step 1: Stir together the diced cucumber and salt in a medium bowl. Let stand for about 10 minutes to draw out excess moisture from the cucumbers.
2. Step 2: While the cucumbers sit, combine the Greek yogurt, crumbled feta, chopped herbs, lemon peel, lemon juice, and black pepper in a large bowl. Mix well to create a flavorful yogurt base.
3. Step 3: 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 until well coated.
4. Step 4: Place half of the alfalfa sprouts on two slices of toasted bread. Spread the cucumber salad over the sprouts, then add a thin slice of red onion on top. Cover each with the remaining bread slices and cut the sandwiches in half.
5. Step 5: Serve immediately for a fresh and flavorful meal.

Tips & Variations

• Substitute the feta with goat cheese for a creamier texture, or add a pinch of smoked paprika for a subtle smoky flavor.
• Try mixing in chopped radishes or celery for extra crunch.
• Use fresh herbs according to your preference—mint adds a cooling note, while dill offers a classic pairing with cucumber.
• For a gluten-free option, serve the cucumber salad on crisp lettuce leaves instead of bread.

Storage

Store any leftover cucumber salad mixture in an airtight container in the refrigerator for up to 1 day. It’s best to assemble the sandwiches just before serving to keep the bread from becoming soggy. If refrigerated, bring the salad to room temperature or stir gently before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular plain yogurt, but Greek yogurt provides a thicker, creamier texture that holds the cucumber salad better.

How can I keep the sandwiches from getting soggy?

To prevent sogginess, toast the bread slices well and assemble the sandwiches just before eating. Patting the cucumbers dry thoroughly also helps reduce moisture.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.7 from 61 reviews

These Easy Cucumber Salad Sandwiches are a refreshing and light option perfect for a healthy lunch or snack. Featuring diced English cucumber mixed with a tangy Greek yogurt and feta dressing, fresh herbs, lemon, and crisp alfalfa sprouts on whole-grain toasted bread, they deliver a perfect balance of creamy, crunchy, and zesty flavors in every bite.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 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

1. Prepare the Cucumbers: Stir together the diced cucumber and salt in a medium bowl. Let them stand for about 10 minutes to allow the salt to draw out excess moisture from the cucumbers.
2. Make the Yogurt Mixture: While the cucumbers sit, combine the low-fat Greek yogurt, crumbled feta cheese, chopped herbs, grated lemon peel, fresh lemon juice, and ground black pepper in a large bowl. Mix thoroughly to create a flavorful yogurt base.
3. Combine Cucumbers with Yogurt Mixture: After 10 minutes, drain the cucumbers and spread them on a paper towel. Pat dry to remove excess moisture, then add the cucumbers to the yogurt mixture and stir until well coated.
4. Assemble the Sandwiches: Take two slices of toasted whole-grain bread and evenly divide the alfalfa sprouts between them. Spread a generous layer of the cucumber salad mixture over the sprouts, then place a thin red onion slice on top. Cover with the remaining two slices of bread, and cut each sandwich in half to serve.
5. Serve: Enjoy these sandwiches immediately for a fresh, crisp, and flavorful meal or snack.

Notes

• For the best texture, be sure to pat the cucumbers dry thoroughly to avoid soggy sandwiches.
• You can substitute the alfalfa sprouts with other types of sprouts or leafy greens if preferred.
• To make the sandwiches vegetarian, ensure the feta cheese is suitable for vegetarian diets.
• This recipe is best served fresh and should be eaten soon after assembly to maintain the crispness of the ingredients.
• Feel free to add a pinch of black pepper or extra herbs to taste for enhanced flavor.

Keywords: cucumber salad sandwiches, healthy sandwiches, quick lunch recipe, Greek yogurt sandwiches, vegetarian sandwich