Easy Cucumber Salad Sandwiches Recipe

Introduction

These easy cucumber salad sandwiches are a fresh and light lunch option that’s quick to assemble and full of crisp, bright flavors. Perfect for warm days or a satisfying midday meal that won’t weigh you down.

Ingredients

• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt
• 1 cup diced English cucumber
• 1 tbsp chopped fresh herbs (dill and chives recommended)
• 1/8 tsp salt
• 2 tbsp crumbled feta cheese
• 1/2 tsp fresh lemon juice
• 1/4 tsp grated lemon peel
• 4 slices whole-grain bread
• 2 thin slices red onion
• 1/2 cup alfalfa sprouts

Instructions

1. Step 1: Stir the diced cucumber with 1/8 tsp salt in a medium bowl and let it stand for about 10 minutes to draw out excess moisture.
2. Step 2: In a large bowl, combine Greek yogurt, crumbled feta, chopped herbs, lemon zest, lemon juice, and black pepper. Mix well to create a creamy yogurt base.
3. Step 3: Drain the cucumbers and pat them dry with paper towels. Add them to the yogurt mixture and stir until well coated.
4. Step 4: Lay out two slices of bread and divide the alfalfa sprouts between them. Spread the cucumber salad mixture over the sprouts, top with a slice of red onion, and cover with the remaining bread slices. Cut sandwiches in half to serve.
5. Step 5: Serve immediately to enjoy the fresh, crisp texture and bright flavors.

Tips & Variations

• Use Persian cucumbers or peel and seed regular cucumbers if English cucumbers are unavailable.
• Substitute Greek yogurt with plain yogurt, mayo, or mashed avocado for a different twist.
• Swap feta cheese with goat cheese, cottage cheese, or chopped olives for a dairy-free option.
• Try microgreens, baby arugula, or thin lettuce instead of alfalfa sprouts.
• Toast bread to prevent sogginess, and assemble sandwiches just before serving for the best texture.

Storage

Store the cucumber mixture in an airtight container in the fridge for up to 2 days. Keep the bread, sprouts, and onions separate, and assemble sandwiches just before eating to avoid soggy bread. Prepared cucumber filling can be made up to 4 hours ahead.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, but peel them and remove the seeds to reduce moisture and bitterness. English cucumbers are preferred for their mild flavor and thin skin.

How can I prevent my cucumber sandwiches from getting soggy?

Salting and draining the cucumbers before mixing, toasting the bread, and assembling sandwiches just before serving all help keep the bread crisp and prevent sogginess.

Easy Cucumber Salad Sandwiches Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

These Easy Cucumber Salad Sandwiches offer a refreshing, light lunch option perfect for busy days. Made with crisp English cucumbers, tangy feta, fresh herbs, and a creamy Greek yogurt base, layered between whole-grain bread with crunchy sprouts and mild red onion slices, these sandwiches come together quickly with no cooking required. They are healthy, budget-friendly, customizable, and a perfect choice for a satisfying midday meal that won’t weigh you down.

• Author: Lara
• Prep Time: 10-15 minutes
• Cook Time: 0 minutes
• Total Time: 10-15 minutes
• Yield: 2 sandwiches 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Cucumber Mixture

• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt (e.g. Fage)
• 1 cup diced English cucumber
• 1 tbsp chopped fresh herbs (dill and chives recommended)
• 1/8 tsp salt
• 2 tbsp crumbled feta cheese
• 1/2 tsp fresh lemon juice
• 1/4 tsp grated lemon peel

Assembly

• 4 slices whole-grain bread
• 2 thin slices red onion
• 1/2 cup alfalfa sprouts

Instructions

1. Prepare the Cucumbers: Stir together diced English cucumbers and a pinch of salt in a medium bowl. Let sit for about 10 minutes so the salt draws out excess moisture, then drain and pat dry thoroughly with paper towels to prevent soggy sandwiches.
2. Make the Yogurt Mixture: In a large bowl, combine Greek yogurt, crumbled feta cheese, fresh chopped herbs, grated lemon peel, fresh lemon juice, and black pepper. Mix well to create a flavorful, creamy base for the salad.
3. Combine Cucumbers with Yogurt Mixture: Add the drained, dried cucumbers to the yogurt mixture and stir until the cucumbers are evenly coated with the creamy dressing, ensuring a refreshing and well-balanced filling.
4. Assemble the Sandwiches: Lay out two slices of whole-grain bread and evenly distribute alfalfa sprouts over each slice. Spread the cucumber salad mixture on top of the sprouts. Add one thin red onion slice to each sandwich, then top with the remaining bread slices. Cut the sandwiches in half for easy serving.
5. Serve: Serve immediately to enjoy the freshness and crisp textures. These sandwiches are best eaten right after assembly to prevent sogginess and to retain their light, refreshing quality.

Notes

• To avoid soggy sandwiches, be sure to salt and drain cucumbers thoroughly and pat dry before mixing with yogurt.
• Toast the bread and let it cool before assembling for crisp texture.
• Keep cucumber mixture and bread separate if preparing ahead to prevent sogginess.
• Feel free to substitute Greek yogurt with plain yogurt, mayo, or mashed avocado.
• Use regular cucumbers by peeling and deseeding if English cucumbers are unavailable.
• Swaps for feta cheese include goat cheese or cottage cheese; olives for a dairy-free option.
• Try microgreens, baby arugula, or lettuce instead of alfalfa sprouts for variation.
• Consider quick-pickling the red onion slices for 10 minutes in lemon juice to mellow their flavor.

Keywords: cucumber sandwich, easy lunch, no-cook sandwich, light sandwich, Greek yogurt sandwich, vegetarian sandwich, fresh herbs sandwich, whole grain sandwich