Can I make these Easy Cucumber Salad Sandwiches ahead of time?

Yes—just store the cucumber salad mixture in the fridge and assemble right before serving. If you build the sandwiches too early, the bread can get soft.

What’s the best bread to use?

Whole-grain is great for texture and sturdiness, but you can use sourdough, rye, or even a wrap. If your bread is super soft, lightly toast it to help it hold up.

Totally. Goat cheese works if you like tangy, or you can use a dairy-free feta alternative. If you want it milder, try a little shredded mozzarella (different vibe, still tasty).

How do I store leftovers?

Keep the cucumber mixture in an airtight container in the fridge for up to 2 days . Give it a quick stir before using. If it looks a little watery, just drain off a spoonful of liquid and you’re back in business.

Yes! Add shredded rotisserie chicken, sliced turkey, or chickpeas on the side. (I told you I’m a chicken person—couldn’t help myself.)

Cucumber Salad Sandwiches - Chicken magic recipes

Description

These Easy Cucumber Salad Sandwiches are crisp, creamy, and ultra-refreshing—made with Greek yogurt, feta, fresh herbs, and lemon, then piled onto whole-grain bread with sprouts and red onion. Perfect for a quick lunch!

Ingredients

Scale

For the cucumber mixture

1 cup diced English cucumber
1/8 tsp salt
2 tbsp low-fat Greek yogurt (Fage works great)
2 tbsp crumbled feta cheese
1 tbsp chopped fresh herbs (dill + chives are ideal)
1/2 tsp fresh lemon juice
1/4 tsp grated lemon peel (zest)
1/8 tsp black pepper

For assembly

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

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Instructions

Prep the cucumbers: In a medium bowl, stir diced cucumber with salt. Let sit for 10 minutes to draw out moisture.
Mix the creamy base: In a large bowl, combine Greek yogurt, feta, herbs, lemon zest, lemon juice, and black pepper until smooth and well mixed.
Dry the cucumbers: Drain cucumbers, spread on a paper towel, and pat dry.
Combine: Add dried cucumbers to the yogurt mixture and stir until evenly coated.
Assemble: Divide sprouts between 2 slices of bread. Spoon cucumber salad mixture on top. Add red onion slices. Close with remaining bread slices.
Serve: Cut in half and enjoy immediately.

Notes

Key tip: Don’t skip salting and drying the cucumbers—this keeps the sandwiches from turning soggy.

Herb options: Dill and chives are best, but parsley or a little mint also works.

Make-ahead: Store the cucumber mixture separately (up to 2 days) and assemble right before eating.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No cook
Cuisine: American (Mediterranean-inspired)

Nutrition

Serving Size: 1 sandwich
Calories: 230 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 5 g
Saturated Fat: 1.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 10 mg