Description
A refreshing and light Cucumber Salad Sandwich featuring crisp English cucumber, creamy Greek-style yogurt, tangy feta cheese, fresh herbs, and alfalfa sprouts, all layered between whole-grain bread slices. Perfect as a healthy lunch or snack option.
Ingredients
Scale
Cucumber Salad
- 1 cup chopped English cucumber
- ⅛ teaspoon salt
- 2 tablespoons low-fat plain strained yogurt (such as Greek-style)
- 2 tablespoons crumbled feta cheese
- 1 tablespoon herbs (dill, parsley, or mint), chopped
- ¼ teaspoon lemon zest
- ½ teaspoon lemon juice
- ⅛ teaspoon ground pepper
Sandwich Assembly
- ½ cup alfalfa sprouts
- 4 slices whole-grain bread, toasted if desired
- 2 thin slices red onion
Instructions
- Prepare the Cucumber Salad: In a medium bowl, combine the chopped English cucumber and salt. Let it sit for 5 minutes to draw out excess moisture. Then, gently squeeze to remove the released liquid. Add the low-fat plain strained yogurt, crumbled feta cheese, chopped herbs, lemon zest, lemon juice, and ground pepper. Mix until well combined.
- Toast the Bread: Lightly toast the whole-grain bread slices if desired for extra texture and warmth.
- Assemble the Sandwich: Spread the cucumber salad mixture evenly over two slices of the bread. Top each with alfalfa sprouts and a thin slice of red onion.
- Complete the Sandwich: Place the remaining bread slices on top to close the sandwich. Cut each sandwich in half if preferred, and serve immediately for optimal freshness and crunch.
Notes
- For a dairy-free version, substitute the yogurt and feta with hummus and omit feta cheese.
- You can customize the herbs depending on availability – fresh dill, parsley, or mint all work well.
- To reduce sodium, omit the added salt or use a salt substitute.
- To add extra protein, include a slice of turkey or chicken breast if not vegetarian.
- Use gluten-free bread to make this recipe gluten-free.
Keywords: Cucumber Salad Sandwich, Healthy Sandwich, Low Fat Lunch, Greek Yogurt Sandwich, Whole Grain Bread Sandwich