Easy Cucumber Salad Sandwiches Recipe

Introduction

Easy Cucumber Salad Sandwiches are a light and refreshing option perfect for a quick lunch or a simple snack. Combining crisp cucumbers with a creamy yogurt and feta mixture, these sandwiches are bursting with fresh flavors and herbs. They’re easy to prepare and make a delightful, healthy treat.

Ingredients

• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt (Fage is great for this recipe)
• 1 cup diced English cucumber
• 1 tbsp chopped herbs (fresh dill and chives work well)
• 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: Start by stirring together the diced cucumber and a pinch of salt in a medium bowl. Let them stand for about 10 minutes to draw out excess moisture.
2. Step 2: While the cucumbers are sitting, combine the Greek yogurt, feta cheese, chopped herbs, grated lemon peel, fresh 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 them dry to remove as much moisture as possible. Then add the cucumbers to the yogurt mixture and stir to coat evenly.
4. Step 4: Take two slices of whole-grain bread and divide the alfalfa sprouts evenly over them. Spread the cucumber mixture atop the sprouts, add a thin slice of red onion, and then top with the remaining bread slices. Cut each sandwich in half to secure.
5. Step 5: Serve the sandwiches immediately for the best fresh flavor and crisp texture.

Tips & Variations

• For extra crunch, add thinly sliced radishes or cucumber ribbons inside the sandwich.
• Try substituting dill and chives with fresh basil or mint for a different herbal note.
• Use gluten-free bread if you prefer a gluten-free version.
• To make it vegan, replace Greek yogurt and feta with plant-based alternatives.
• Serve with a side of fresh fruit or a light soup for a complete meal.

Storage

These sandwiches are best enjoyed fresh. However, you can prepare the cucumber mixture in advance and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwiches just before serving to prevent the bread from becoming soggy. If needed, reheat the bread slices lightly before assembling for added warmth.

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 yogurt, but Greek yogurt is preferred for its thicker consistency and creaminess, which helps bind the mixture better in the sandwich.

How do I prevent the cucumber from making the sandwich soggy?

Salting the cucumber and letting it sit draws out excess moisture. Be sure to drain well and pat the cucumbers dry with a paper towel before mixing them with the yogurt. Assemble the sandwich just before eating to keep the bread from getting soggy.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.8 from 84 reviews

These Easy Cucumber Salad Sandwiches are a light, refreshing, and healthy option perfect for a quick lunch or snack. Featuring a creamy Greek yogurt and feta mixture combined with fresh cucumbers, herbs, and a hint of lemon zest, these sandwiches bring together crisp textures and bright flavors, all nestled between whole-grain bread with crunchy alfalfa sprouts and mild red onion slices.

• Author: Amy
• 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 Mixture

• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt (Fage recommended)
• 1 cup diced English cucumber
• 1 tbsp chopped fresh herbs (fresh 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 the diced cucumbers and salt in a medium bowl. Let the mixture stand for about 10 minutes, allowing the salt to draw out excess moisture from the cucumbers.
2. Make the Yogurt Mixture: While the cucumbers are resting, combine the low-fat Greek yogurt, crumbled feta cheese, chopped fresh herbs, grated lemon peel, fresh lemon juice, and black pepper in a large bowl. Mix until well incorporated to create a flavorful, creamy base.
3. Combine Cucumbers with Yogurt Mixture: After the resting period, drain the cucumbers and spread them onto a paper towel. Pat them dry thoroughly to remove as much moisture as possible. Add the cucumbers to the yogurt mixture and stir thoroughly until the cucumbers are fully coated with the creamy mixture.
4. Assemble the Sandwiches: Lay out two slices of whole-grain bread and divide the alfalfa sprouts evenly between them. Spread the cucumber salad mixture over the sprouts, then place a thin slice of red onion on top of each. Finish by topping with the remaining two slices of bread. Cut each sandwich in half to secure and serve.
5. Serve: Enjoy immediately for the freshest taste and crisp texture. These sandwiches provide a delightful balance of creamy, tangy cucumber salad with the crunch of fresh sprouts and bread.

Notes

• For a vegan version, substitute Greek yogurt and feta with plant-based alternatives.
• Use day-old bread slightly toasted for extra crunch if preferred.
• Fresh herbs like dill and chives enhance the flavor, but feel free to experiment with parsley or basil.
• These sandwiches are best eaten fresh and not recommended for make-ahead to avoid soggy bread.
• Adjust lemon juice and pepper according to your taste preference.

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