Save Last summer my kitchen was inexplicably overheating and I refused to turn on the oven for weeks. These cucumber sandwiches became my absolute survival food. Something about the cool crisp cucumber against that tangy yogurt feta mixture just hit different when the mercury climbed above ninety.
I made these for my friend Sarahs baby shower last spring and watched three different people ask for the recipe. The best part was seeing my niece who typically refuses anything green reach for a second half. Sometimes the simplest food wins everyone over.
Ingredients
- 1 cup diced English cucumber: English cucumbers have thinner skin and fewer seeds making them perfect for salads without any prep work
- 1/8 tsp salt: This tiny amount helps draw out excess moisture from the cucumbers so your sandwich stays crisp not soggy
- 2 tbsp low-fat Greek yogurt: Greek yogurt gives you that creamy texture with way more protein than regular yogurt
- 2 tbsp crumbled feta cheese: Feta brings this salty tangy punch that makes every bite interesting
- 1 tbsp chopped fresh herbs: Fresh dill and chives are non negotiable here dried herbs just do not compare
- 1/2 tsp fresh lemon juice: Just enough bright acidity to wake up all the other flavors
- 1/4 tsp grated lemon zest: The zest holds all those aromatic oils that make the lemon flavor pop without adding liquid
- 1/8 tsp black pepper: A tiny kick that balances the creaminess
- 4 slices whole-grain bread: Hearty enough to hold everything together without getting soggy
- 2 thin slices red onion: Adds just the right amount of sharp bite and crunch
- 1/2 cup alfalfa sprouts: These bring this incredible fresh texture that makes the sandwich feel special
Instructions
- Salt the cucumbers:
- In a medium bowl toss the diced cucumber with the salt. Let sit for 10 minutes to draw out excess moisture.
- Make the creamy base:
- Meanwhile in a separate bowl combine Greek yogurt feta cheese chopped herbs lemon juice lemon zest and black pepper. Mix until well combined.
- Drain and combine:
- After 10 minutes drain the cucumbers and pat dry with a paper towel to remove excess moisture. Add the cucumbers to the yogurt mixture and stir until evenly coated.
- Start building:
- Lay out the bread slices. Divide the alfalfa sprouts between two slices.
- Layer it up:
- Top the sprouts with the cucumber salad mixture then add a slice of red onion to each.
- Close it up:
- Place the remaining bread slices on top. Cut sandwiches in half if desired.
- Serve right away:
- Serve immediately for best freshness and texture.
Save My roommate walked in while I was making these one afternoon and literally hovered around the counter until I offered her a half. Now she requests them weekly which is fine by me since they are so ridiculously quick to throw together.
Make It Your Own
The base formula is incredibly forgiving. I have added thin radish slices when the garden was overflowing and loved the extra peppery bite. A handful of baby spinach works beautifully too especially if you want to sneak in more greens.
Bread Choices Matter
While whole grain is my go to for that nutty flavor and sturdy texture a really good sourdough takes these next level. The tang from sourdough plays so nicely with the feta and yogurt. Just toast it lightly first for that irresistible crunch.
Meal Prep Magic
The cucumber mixture actually keeps beautifully in the fridge for a day or two. Make a double batch and you have lunch sorted for days. Just store the cucumber salad separate from the bread and assemble right before eating.
- Keep the cucumber mixture in a sealed container
- Bring sprouts separately and add them last minute
- Never assemble more than an hour before serving
Save There is something so satisfying about a sandwich that feels fresh and light but still completely satisfying. These little beauties have saved me on countless hot days and busy afternoons.
Recipe FAQ
- → Can I make these sandwiches ahead of time?
For best texture, assemble these sandwiches just before serving. The cucumber mixture can be prepared up to 4 hours in advance and stored in the refrigerator. Keep the bread separate until ready to eat to prevent sogginess.
- → What other herbs work well in this filling?
Fresh dill and chives are recommended, but you can substitute with mint, basil, parsley, or cilantro based on your preference. Use about 1 tablespoon total of chopped fresh herbs.
- → How do I prevent the bread from getting soggy?
Salt the diced cucumber and let it sit for 10 minutes, then drain and pat dry thoroughly. This removes excess moisture. Also, consider lightly toasting the bread or spreading a thin layer of butter or cream cheese before adding the filling.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended for its thick, creamy texture. If using regular yogurt, strain it through cheesecloth for 30 minutes to remove excess whey and achieve a thicker consistency that won't make the bread soggy.
- → What variations can I try?
Add thinly sliced radishes, baby spinach, or avocado for extra nutrients. For a dairy-free version, use coconut yogurt and nutritional yeast or vegan feta. Different breads like sourdough, rye, or gluten-free options work well too.
- → How should I store leftovers?
Store the cucumber filling separately in an airtight container in the refrigerator for up to 2 days. Keep bread at room temperature. Assemble fresh when ready to eat for the best texture and flavor.