Why You’ll Love Easy Cucumber Salad Sandwiches Recipe

• Quick and easy—ready in just 15 minutes.
• Light and refreshing with crisp cucumbers and zesty lemon.
• Healthy ingredients like Greek yogurt and fresh veggies.
• No cooking required.
• Budget‑friendly using simple pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cucumber mixture:
1/8 tsp black pepper
2 tbsp low‑fat Greek yogurt
1 cup diced English cucumber
1 tbsp chopped herbs (such as fresh 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

Directions

Prepare the cucumbers by stirring diced cucumber with a pinch of salt in a medium bowl and letting it sit about 10 minutes to draw out moisture.
While cucumbers are resting, combine the Greek yogurt, crumbled feta, fresh herbs, lemon zest, lemon juice, and pepper in a large bowl and mix until combined.
Drain and pat the cucumbers dry, then add them to the yogurt mixture and stir to coat evenly.
Take two slices of bread and divide the alfalfa sprouts between them. Spread the cucumber salad mixture over the sprouts and add a slice of red onion.
Top with the remaining bread slices and cut the sandwiches in half.
Serve immediately for the freshest texture.

Servings and timing

Serves about 2–4 people.
Preparation time: 10–15 minutes. No cooking time required.

Variations

• Swap regular plain yogurt for the Greek yogurt, straining first if needed.
• Use goat cheese instead of feta, or add chopped olives for a dairy‑free salty boost.
• Replace alfalfa sprouts with microgreens, baby arugula, or lettuce for extra crunch.
• Try different bread like pita, sourdough, or wraps to vary the texture.
• Quick‑pickle the onion slices in lemon juice for milder flavor if raw onion is too strong.

Storage/Reheating

• Refrigerate any leftover cucumber mixture in an airtight container for up to 2 days.
• Keep the bread, sprouts, and onion slices separate until ready to assemble to prevent sogginess.
• This recipe is best served fresh—do not toast or heat after assembling.

FAQs

How do I prevent the sandwiches from getting soggy?

Salt and drain the cucumber before mixing it with the yogurt base, and assemble sandwiches just before serving to keep the bread from getting wet.

Can I make these ahead of time?

You can prepare the cucumber mixture up to 4 hours ahead and refrigerate it, but assemble the sandwiches just before serving.

What can I use instead of whole‑grain bread?

Any bread works well—try pita, sourdough, wraps, or even a crusty baguette if you prefer.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. To make it vegan, substitute dairy with plant‑based yogurt and vegan cheese.

Can I add protein to this sandwich?

Yes—add slices of grilled chicken, turkey, or chickpeas for extra protein.

What herbs work best in this recipe?

Fresh dill and chives are great, but parsley or basil can also add bright flavor.

Can I use regular cucumbers instead of English cucumbers?

Yes, just peel and remove the seeds if they are large to reduce excess moisture.

How should I serve these sandwiches?

Serve them as a light lunch, tea sandwich, or pair with fresh fruit, chips, or chilled soup.

Are these sandwiches suitable for picnics?

Yes—pack the components separately and assemble right before eating to keep bread crisp.

Can I add other vegetables?

Yes, add thin slices of radish, tomato, or cucumber ribbons for extra crunch and flavor.

Conclusion

These Easy Cucumber Salad Sandwiches are a fresh, healthy, and fast lunch option that brings together crisp cucumbers, tangy yogurt and feta, zesty lemon, and crunchy sprouts. With minimal prep and no cooking required, they’re ideal for warm days, quick meals, or packed lunches. Customize them with your favorite herbs, breads, and add‑ins for a satisfying bite every time.