Easy Cucumber Salad Sandwiches Recipe

Introduction

These easy cucumber salad sandwiches are light, refreshing, and perfect for a quick lunch or snack. Combining crunchy cucumbers with a creamy yogurt and feta mixture, along with fresh herbs and lemon, creates a flavorful twist on a classic favorite.

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 (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: Start by stirring together the diced cucumber and salt in a medium bowl. Let it stand for about 10 minutes to draw out excess moisture.
2. Step 2: While the cucumbers rest, combine the Greek yogurt, feta cheese, chopped herbs, lemon zest, lemon juice, and black pepper in a large bowl. Mix well to create the yogurt base.
3. Step 3: Drain the cucumbers and pat them dry with a paper towel to remove excess moisture. Add them to the yogurt mixture and stir until well coated.
4. Step 4: On two slices of toasted bread, spread the alfalfa sprouts evenly. Top with the cucumber salad mixture and a slice of red onion. Cover each sandwich with the remaining bread slices and cut them in half.
5. Step 5: Serve immediately for a fresh, crisp, and flavorful sandwich experience.

Tips & Variations

• For extra crunch, add thinly sliced radishes or celery.
• Swap the alfalfa sprouts for baby spinach or arugula for a different leafy green taste.
• Use gluten-free bread to make this sandwich suitable for gluten-sensitive diets.
• Add a small amount of honey to the yogurt mix for a touch of sweetness if desired.

Storage

These sandwiches are best enjoyed fresh to maintain the crispness of the cucumber and bread. If needed, store the cucumber salad mixture separately in an airtight container in the refrigerator for up to 2 days. Assemble the sandwiches just before serving to prevent sogginess. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but Greek yogurt provides a thicker, creamier texture that helps hold the mixture together better.

How can I make this sandwich vegan?

Replace the Greek yogurt with a plant-based yogurt and use vegan feta or omit the cheese entirely. Make sure your bread is vegan as well.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.6 from 51 reviews

• Author: Isabella
• Total Time: 15 minutes
• Yield: 2 sandwiches 1x
• Diet: Low Fat

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Description

These Easy Cucumber Salad Sandwiches are a light, refreshing meal perfect for a quick lunch or a healthy snack. Featuring a creamy Greek yogurt and feta base combined with crunchy cucumbers, fresh herbs, and zesty lemon, this sandwich delivers crisp textures and bright flavors on toasted whole-grain bread with alfalfa sprouts and red onion slices.

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Ingredients

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Salad 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 (like 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

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Instructions

1. Prepare the Cucumbers: Stir together the diced cucumbers and salt in a medium bowl and let stand for about 10 minutes to draw out excess moisture.
2. Make the Yogurt Mixture: In a large bowl, combine the Greek yogurt, crumbled feta cheese, chopped herbs, grated lemon peel, fresh lemon juice, and black pepper. Mix well to create a flavorful base.
3. Combine Cucumbers with Yogurt Mixture: After the cucumbers have rested, drain and pat dry with paper towels to remove excess moisture. Add them to the yogurt mixture and stir thoroughly until well coated.
4. Assemble the Sandwiches: Place alfalfa sprouts evenly on two slices of toasted whole-grain bread. Spread the cucumber salad mixture over the sprouts, top each with a slice of red onion, and cover with the remaining bread slices. Cut sandwiches in half to serve.
5. Serve: Enjoy immediately for the freshest taste and crisp texture, savoring the creamy, herby filling balanced by the crunchy vegetables.

Notes

• Patting the cucumbers dry is key to preventing soggy sandwiches.
• You can substitute feta with goat cheese for a different flavor profile.
• Add thinly sliced radishes for extra crunch if desired.
• These sandwiches are best enjoyed fresh; avoid making too far in advance to keep bread from becoming soggy.
• Use gluten-free bread to adapt this recipe for gluten-sensitive diets.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch
• Method: No-Cook
• Cuisine: American

Keywords: cucumber salad sandwich, Greek yogurt sandwich, healthy lunch, vegetarian sandwich, easy sandwich recipe, fresh cucumber sandwich