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Cucumber Salad Sandwiches

Refreshing Cucumber Salad Sandwiches for a Light Lunch Delight

Enjoy these delicious Cucumber Salad Sandwiches, perfect for a light lunch, packed with refreshing ingredients and customizable flavors.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 tsp Salt For drawing out moisture
  • 1 cup Greek yogurt For creaminess
  • 1/2 cup Feta cheese Crumbled
  • 1/4 cup Fresh herbs e.g., dill or parsley
  • 1 tsp Lemon zest
  • 1 tbsp Lemon juice Or vinegar if out of lemons
  • 1 tsp Black pepper To taste
For the Assembly
  • 4 slices Whole grain or rye bread Preferably toasted
  • 1 cup Sprouts Optional for extra crunch
  • 1/2 cup Onion Sliced, optional

Equipment

  • mixing bowl
  • Colander
  • Knife
  • spatula

Method
 

Preparation Steps
  1. Wash and dice the English cucumbers into small cubes. Sprinkle with salt and let sit in a colander for 10 minutes.
  2. In a large mixing bowl, combine the yogurt, crumbled feta, fresh herbs, lemon zest, and lemon juice. Mix until smooth, adjusting seasoning with pepper.
  3. Fold the dried cucumbers into the yogurt mixture, ensuring all pieces are coated. Be careful not to overmix.
  4. Layer a handful of sprouts on one slice of toasted bread, spoon on the cucumber salad mixture, add onion if desired, and top with another slice of bread.
  5. Cut the sandwiches in half diagonally and serve immediately for the best texture and flavor.

Notes

Assemble sandwiches just before serving to maintain freshness. Prepare the filling up to 4 hours in advance but store separately from the bread.