Easy Cucumber Salad Sandwiches Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
