Description
A light and refreshing Cucumber Salad Sandwich featuring crisp cucumbers, creamy Greek yogurt, tangy feta cheese, fresh herbs, and zesty lemon, served on whole-grain bread with alfalfa sprouts and red onion slices. Perfect for a quick, healthy lunch or snack in just 15 minutes.
Ingredients
Scale
Sandwich Filling
- 1 cup diced English cucumber
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons low-fat Greek yogurt
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped fresh dill and chives
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon grated lemon peel
Assembly
- 4 slices whole-grain bread
- 2 thin slices red onion
- 1/2 cup alfalfa sprouts
Instructions
- Salt and Drain Cucumbers: Stir diced cucumber with salt and let sit for 10 minutes to remove excess moisture.
- Dry Cucumbers: Drain cucumbers and pat them thoroughly dry with paper towels to prevent soggy sandwiches.
- Prepare Yogurt Mixture: In a bowl, mix Greek yogurt, crumbled feta cheese, chopped dill and chives, fresh lemon juice, grated lemon peel, and black pepper until smooth and well combined.
- Combine Filling: Fold the dried cucumbers into the yogurt mixture gently to coat evenly without breaking the cucumbers.
- Toast Bread: Lightly toast the whole-grain bread slices if desired, then let them cool completely to avoid wilting the sprouts.
- Layer Sprouts: Divide alfalfa sprouts evenly over two slices of the toasted bread to add crunch and freshness.
- Spread Filling: Spread the cucumber and yogurt mixture evenly on top of the sprouts-covered bread slices.
- Add Onion and Top: Place thin slices of red onion over the cucumber mixture, then top with the remaining bread slices to form sandwiches.
- Serve: Slice each sandwich in half for easy eating and serve immediately to enjoy the crisp, fresh flavors.
Notes
- Salting the cucumber helps remove excess water which keeps the sandwich from becoming soggy.
- Patting cucumbers dry is essential for a firm texture in the filling.
- Light toasting the bread adds a slight crunch and prevents it from getting soggy from the filling.
- Feel free to adjust fresh herbs according to taste, such as adding more dill or substituting with parsley or mint.
- This sandwich is best eaten fresh but can be stored in the refrigerator for a few hours wrapped tightly.
