Easy Cucumber Salad Sandwiches Recipe

Introduction

These Easy Cucumber Salad Sandwiches are a light, refreshing option perfect for a quick lunch or snack. Crisp cucumbers combined with tangy yogurt, feta, and fresh herbs create a deliciously creamy filling that’s balanced by the crunch of alfalfa sprouts and red onion. Simple to prepare, they bring bright flavors and satisfying textures to your sandwich game.

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.
2. Step 2: While the cucumber rests, mix Greek yogurt, crumbled feta, chopped herbs, lemon peel, lemon juice, and black pepper in a large bowl until well combined.
3. Step 3: Drain the cucumbers and pat dry on a paper towel to remove moisture. Add the cucumbers to the yogurt mixture and stir until fully coated.
4. Step 4: On two slices of toasted bread, evenly divide the alfalfa sprouts. Spread the cucumber salad over the sprouts, add a slice of red onion on each, and top with the remaining bread slices. Cut sandwiches in half to serve.
5. Step 5: Serve immediately to enjoy the fresh, crisp flavors and creamy texture.

Tips & Variations

• Use fresh herbs like dill or mint for a brighter flavor, or try basil for a sweeter note.
• To make it vegan, substitute Greek yogurt and feta with plant-based alternatives or mashed avocado.
• For extra crunch, add sliced radishes or celery to the cucumber mixture.
• Toast the bread lightly to prevent sogginess from the cucumber salad.

Storage

Store any leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. It’s best to assemble the sandwiches just before serving to avoid soggy bread. If prepared in advance, keep the bread separate and assemble when ready to eat. Reheating is not recommended; serve cold or at room temperature.

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 texture that helps the cucumber salad hold together better and adds creaminess.

What other breads work well for these sandwiches?

Whole-grain bread is ideal for its nutty flavor and texture, but you can also use rye, sourdough, or even a soft pita for a different twist.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.9 from 126 reviews

These Easy Cucumber Salad Sandwiches are a fresh and light meal option that combines crisp English cucumbers with a creamy Greek yogurt and feta mixture, enhanced by fresh herbs and lemon. Perfect for a quick lunch or snack, these sandwiches are packed with flavor and nutrients while being simple to prepare.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• 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 fresh herbs (such as dill, parsley, or mint)
• 1/4 teaspoon grated lemon peel (lemon zest)
• 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.
2. Make the Yogurt Mixture: In a large bowl, combine the low-fat plain Greek yogurt, crumbled feta cheese, chopped fresh herbs, grated lemon peel, fresh lemon juice, and ground black pepper. Mix well until all ingredients are incorporated.
3. Combine Cucumbers with Yogurt Mixture: After 10 minutes, drain the cucumbers and pat them dry with a paper towel to remove as much moisture as possible. Add the cucumbers to the yogurt mixture and stir thoroughly to coat them evenly.
4. Assemble the Sandwiches: Take two slices of toasted whole-grain bread and divide the alfalfa sprouts between them. Spread the cucumber salad mixture on top of the sprouts. Place a slice of red onion on each sandwich, then top with the remaining bread slices. Cut the sandwiches in half to secure.
5. Serve: Serve the sandwiches immediately to enjoy the crisp, creamy, and refreshing flavors at their best.

Notes

• To reduce moisture further and prevent soggy sandwiches, ensure cucumbers are well drained and patted dry.
• Feel free to customize the fresh herbs to your preference or what you have on hand.
• These sandwiches are best served fresh but can be refrigerated for up to 4 hours before serving.
• For a vegan option, substitute Greek yogurt and feta with plant-based alternatives.
• Using toasted whole-grain bread adds texture and nutrition.

Keywords: cucumber salad sandwich, easy cucumber sandwich, Greek yogurt sandwich, healthy lunch, low-fat sandwich, fresh herb sandwich