Easy Cucumber Salad Sandwiches Recipe

Introduction

These easy cucumber salad sandwiches combine crisp cucumbers with a creamy, tangy yogurt dressing for a refreshing and light meal. Perfect for a quick lunch or a simple snack, they are flavorful and nutritious without any fuss.

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 salt in a medium bowl. Let them stand for about 10 minutes to draw out excess moisture.
2. Step 2: While the cucumbers sit, combine the Greek yogurt, crumbled 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 dry to remove as much moisture as possible. Then, add the cucumbers to the yogurt mixture and stir until fully coated.
4. Step 4: Take two slices of whole-grain bread and divide the alfalfa sprouts between them. Spread the cucumber salad over the sprouts, place a slice of red onion on top, and cover with the remaining bread slices. Cut each sandwich in half to serve.
5. Step 5: Serve immediately to enjoy the fresh, crisp flavors and creamy texture of these cucumber salad sandwiches.

Tips & Variations

• For extra crunch, toast the bread lightly before assembling the sandwiches.
• Substitute feta cheese with goat cheese for a milder flavor.
• Try adding thinly sliced radishes for additional texture and peppery notes.
• Use gluten-free bread if desired to make this recipe gluten-free.

Storage

These cucumber salad sandwiches are best eaten fresh to maintain their crispness. If needed, you can store the cucumber salad mixture separately in an airtight container in the refrigerator for up to 2 days. Avoid assembling the sandwiches ahead to prevent the bread from getting soggy. Reassemble just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt’s thicker texture is best for this recipe, but if you only have regular yogurt, strain it through a fine mesh to remove excess liquid before using.

Can I make the cucumber salad mixture in advance?

Yes, you can prepare the cucumber salad up to 2 days ahead and keep it refrigerated. Just keep the bread and sprouts separate and assemble the sandwiches when ready to serve.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.8 from 106 reviews

These Easy Cucumber Salad Sandwiches are a refreshing and healthy lunch option combining crisp English cucumbers, creamy low-fat Greek yogurt, tangy feta, and fresh herbs. Paired with whole-grain bread, alfalfa sprouts, and red onion, this vegetarian sandwich offers a perfect balance of flavor, texture, and nutrition, ideal for a light meal or snack.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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 (dill and chives suggested)
• 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 cucumber and salt in a medium bowl. Allow it to stand for about 10 minutes so the salt can draw out excess moisture from the cucumbers.
2. Make the Yogurt Mixture: In a large bowl, combine the low-fat Greek yogurt, crumbled feta cheese, chopped fresh herbs, grated lemon peel, fresh lemon juice, and black pepper. Mix until thoroughly combined to create a flavorful yogurt base.
3. Combine Cucumbers with Yogurt Mixture: After 10 minutes, drain the cucumbers and place them on a paper towel. Pat them dry to remove as much moisture as possible. Then add the cucumbers into the yogurt mixture and stir thoroughly until well coated.
4. Assemble the Sandwiches: Lay two slices of whole-grain bread and evenly distribute alfalfa sprouts on top. Spread the cucumber salad mixture over the sprouts, add a thin slice of red onion on each, and top with the remaining bread slices. Cut each sandwich in half to secure.
5. Serve: Serve the sandwiches immediately to enjoy the fresh, crisp cucumbers with the creamy yogurt mixture, herbs, and lemon flavor.

Notes

• Patting the cucumbers dry after salting is essential to avoid soggy sandwiches.
• Fresh herbs like dill and chives add bright flavor but you can customize with other herbs like parsley or mint.
• Use whole-grain bread for added fiber and nutrients.
• Serve immediately to maintain sandwich freshness and crispness.
• This recipe is vegetarian and can be made gluten-free by using gluten-free bread.

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