Easy Cucumber Salad Sandwiches Recipe

Introduction

These easy cucumber salad sandwiches offer a fresh and crisp lunch option that’s light yet satisfying. Made with simple ingredients and no cooking required, they come together quickly and can be customized to suit your taste. Perfect for warm days or a quick bite at home or work.

Ingredients

• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt
• 1 cup diced English cucumber
• 1 tbsp chopped fresh herbs (dill and chives recommended)
• 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: Stir the diced cucumber with 1/8 tsp salt in a medium bowl. Let it stand for about 10 minutes to draw out excess moisture.
2. Step 2: While the cucumbers sit, mix Greek yogurt, feta cheese, chopped herbs, lemon zest, lemon juice, and black pepper in a large bowl until blended.
3. Step 3: Drain the cucumbers and spread them on a paper towel. Pat dry to remove moisture. Add cucumbers to the yogurt mixture and stir until well coated.
4. Step 4: Lay out two bread slices and divide the alfalfa sprouts between them. Spread the cucumber salad over the sprouts, top with a slice of red onion, then place the remaining bread slices on top. Cut sandwiches in half.
5. Step 5: Serve immediately and enjoy the fresh, crisp flavors.

Tips & Variations

• Use English cucumbers for less watery, milder flavor; peel and seed regular cucumbers if substituting.
• Swap Greek yogurt for plain yogurt, mayonnaise, or mashed avocado to vary the spread.
• Try goat cheese or cottage cheese instead of feta, or use chopped olives for a dairy-free option.
• Replace alfalfa sprouts with microgreens, baby arugula, or thinly sliced lettuce for different textures.
• Toast bread and let it cool completely before assembling to avoid sogginess.
• If packing for lunch, keep cucumber mixture and bread separate until ready to eat.

Storage

Store the cucumber mixture in an airtight container in the fridge for up to 2 days. Stir before using as water may separate. Keep bread and toppings separate until just before serving to prevent sogginess. Assemble sandwiches fresh if preparing for lunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, but it’s best to peel and remove the seeds from regular cucumbers to reduce moisture and bitterness, preventing soggy sandwiches.

How can I prevent the sandwiches from getting soggy?

Drain and pat dry the cucumbers thoroughly, toast and cool the bread before assembling, and if packing for later, keep fillings and bread separate until serving time.

Easy Cucumber Salad Sandwiches Recipe

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★★★★★

4.9 from 148 reviews

These easy cucumber salad sandwiches are a light, fresh, and healthy lunch option that comes together quickly with no cooking required. Using crisp English cucumbers, tangy feta, Greek yogurt, and fresh herbs, these sandwiches are perfect for warm days or quick meals, offering a satisfying yet low-calorie alternative to heavier sandwiches.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Cucumber Mixture

• 1 cup diced English cucumber
• 1/8 tsp salt
• 1/8 tsp black pepper
• 2 tbsp low-fat Greek yogurt
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped herbs (fresh dill and chives)
• 1/2 tsp fresh lemon juice
• 1/4 tsp grated lemon peel

Assembly

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

Instructions

1. Prepare the Cucumbers: Stir together the diced cucumber and salt in a medium bowl and let stand for about 10 minutes to draw out excess moisture.
2. Make the Yogurt Mixture: In a large bowl, combine Greek yogurt, feta cheese, chopped fresh herbs, lemon zest, lemon juice, and black pepper; mix well to create a flavorful yogurt base.
3. Combine Cucumbers with Yogurt Mixture: Drain and pat the cucumbers dry with paper towels, then add them to the yogurt mixture and stir thoroughly until well coated.
4. Assemble the Sandwiches: Spread alfalfa sprouts evenly on two slices of whole-grain bread, top with the cucumber salad mixture, place red onion slices over the mixture, and finish with the remaining bread slices; cut sandwiches in half to serve.
5. Serve: Serve immediately for the freshest, crispiest texture and enjoy the creamy, tangy, and refreshing flavors.

Notes

• Use English cucumbers for less watery, crisper sandwiches. If unavailable, peel and deseed regular cucumbers.
• Salting and draining cucumbers is essential to avoid soggy sandwiches.
• Toast bread and let it cool before assembling to maintain crispness.
• For packed lunches, keep cucumber mixture and bread separate until ready to eat.
• Swap feta with goat cheese or cottage cheese, and use microgreens or baby arugula instead of alfalfa sprouts for variations.
• If red onion raw taste is too strong, use green onions or quick-pickle onions in lemon juice for 10 minutes.

Keywords: cucumber sandwich, cucumber salad sandwich, healthy lunch, no-cook sandwich, Greek yogurt sandwich, light sandwich recipe, easy lunch ideas