Easy Cucumber Salad Sandwiches Recipe

Introduction

These Easy Cucumber Salad Sandwiches are a refreshing and light choice perfect for a quick lunch or picnic. They combine crisp cucumbers with a creamy, tangy yogurt dressing and fresh herbs, all nestled between whole-grain bread.

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 resting, combine the Greek yogurt, crumbled feta cheese, chopped herbs, lemon zest, lemon juice, and black pepper in a large bowl. Mix well to create a flavorful yogurt base.
3. Step 3: Drain the cucumbers and spread them on a paper towel. Pat dry to remove as much moisture as possible, then add them to the yogurt mixture. Stir thoroughly until the cucumbers are well coated.
4. Step 4: To assemble, place half of the alfalfa sprouts on two slices of whole-grain bread. Spread the cucumber salad over the sprouts, add a slice of red onion on each, then top with the remaining bread slices.
5. Step 5: Cut the sandwiches in half and serve immediately for the best fresh and crisp flavors.

Tips & Variations

• For extra crunch, add thinly sliced radishes or celery to the cucumber salad mixture.
• Swap out feta for goat cheese for a creamier texture and slightly different tang.
• Use sprouted grain or sourdough bread to vary the flavor and add nutritional value.
• To make it vegan, replace Greek yogurt and feta with plant-based alternatives.

Storage

These sandwiches are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. If made ahead, keep the cucumber salad mixture separate from the bread and assemble just before serving to avoid sogginess. Reheat is not recommended as this sandwich is best served cold and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but be sure to peel them and remove the seeds if they are large or watery to avoid making the mixture too soggy.

What can I substitute for alfalfa sprouts?

You can substitute alfalfa sprouts with baby spinach, arugula, or thinly sliced lettuce for a similar fresh and crisp texture.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.7 from 50 reviews

• Author: Sarah
• Total Time: 15 minutes
• Yield: 2 sandwiches 1x
• Diet: Vegetarian

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Description

This Easy Cucumber Salad Sandwich recipe features a refreshing and creamy cucumber mixture with low-fat Greek yogurt, feta cheese, fresh herbs, and lemon, perfectly layered with whole-grain bread, red onion, and alfalfa sprouts. It’s a light, flavorful, and healthy vegetarian sandwich ideal for a quick lunch or snack.

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Ingredients

Scale 1x2x3x

For the 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)
• 1/8 tsp salt
• 2 tbsp crumbled feta cheese
• 1/2 tsp fresh lemon juice
• 1/4 tsp grated lemon peel

For Assembly:

• 4 slices whole-grain bread
• 2 thin slices red onion
• 1/2 cup alfalfa sprouts

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Instructions

1. Prepare the Cucumbers: In a medium bowl, stir together the diced cucumbers and a pinch (1/8 tsp) of salt. Let them stand for about 10 minutes to allow 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 (dill and chives), grated lemon peel, fresh lemon juice, and black pepper in a large bowl. Mix well until all ingredients are fully incorporated to create a flavorful, creamy base.
3. Combine Cucumbers with Yogurt Mixture: After 10 minutes, drain the cucumbers and pat them dry using a paper towel to remove excess moisture. Add the cucumbers to the yogurt mixture bowl and stir thoroughly until the cucumbers are evenly coated.
4. Assemble the Sandwiches: Lay out two slices of whole-grain bread and evenly divide the alfalfa sprouts between them. Spread the cucumber salad mixture generously over the sprouts, then add a thin slice of red onion on top of each. Cover with the remaining bread slices and cut each sandwich in half to secure.
5. Serve: Serve the assembled sandwiches immediately to enjoy the fresh crunch of cucumbers paired with the creamy, tangy yogurt mixture and the bright flavors of herbs and lemon.

Notes

• For a dairy-free version, substitute Greek yogurt and feta with plant-based alternatives.
• To add more texture, crispy cucumbers can be soaked longer and patted thoroughly dry.
• Use fresh herbs like dill and chives for the best flavor, but parsley or mint can be good alternatives.
• These sandwiches are best served fresh but can be stored refrigerated up to one day to maintain freshness.
• Whole-grain or multigrain bread enhances the sandwich’s nutrition and flavor profile.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Sandwich
• Method: No-Cook
• Cuisine: American

Keywords: Cucumber salad sandwich, Greek yogurt sandwich, healthy vegetarian sandwich, easy summer sandwich, fresh cucumber recipe