Ingredients
Method
- In a medium bowl, stir together the diced English cucumber and a pinch of salt. Let them stand for at least 10 minutes to allow the salt to draw out excess moisture, which prevents a soggy sandwich.1 cup diced English cucumber, 1/8 teaspoon salt
- While the cucumbers sit, combine the Greek yogurt, crumbled feta, fresh herbs, lemon zest, lemon juice, and black pepper in a large bowl. Mix until well incorporated.2 tablespoons low-fat Greek yogurt, 2 tablespoons crumbled feta cheese, 1 tablespoon chopped fresh herbs (such as dill and chives), 1/2 teaspoon fresh lemon juice, 1/4 teaspoon grated lemon peel, 1/8 teaspoon black pepper
- Drain the cucumbers and spread them onto a paper towel, patting them dry thoroughly. Add the dried cucumbers to the yogurt mixture and stir until they are evenly coated.1 cup diced English cucumber
- Take two slices of bread and divide the alfalfa sprouts between them. Spread the creamy cucumber mixture over the sprouts, add a slice of red onion to each, and top with the remaining bread slices.4 slices whole-grain bread, 1/2 cup alfalfa sprouts, 2 slices red onion (thin)
- Cut the sandwiches in half and serve immediately to enjoy the best texture and flavor.
Notes
Always salt and drain your cucumbers for at least 10 minutes to prevent water from releasing into the sauce and making the bread soggy. For the best texture, toast your bread and assemble the sandwich right before you are ready to eat.
