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–+ servings
Cucumber Salad Sandwiches

Cucumber Salad Sandwiches: Fresh, Crunchy, and Customizable

Discover Cucumber Salad Sandwiches, a light, refreshing lunch option bursting with flavor and customizable to your taste.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwich Filling
  • 2-3 units English Cucumbers Substitute with peeled regular cucumbers if needed.
  • 1 teaspoon Salt Essential for drawing moisture out of the cucumbers.
  • 1 cup Yogurt Plain Greek yogurt can be used for a thicker consistency.
  • ½ cup Feta Cheese Can be substituted with goat cheese.
  • to taste Fresh Herbs (e.g., dill, basil) Customize with herbs that you enjoy.
  • 1 unit Lemon Zest & Juice Omit if desired.
  • to taste Pepper Black or white pepper works well.
For Assembly
  • 4 slices Bread (whole grain or traditional) Gluten-free bread can be opted.
  • 1 cup Fresh Sprouts Optional but recommended.
  • ½ cup Onion Slices Red onion is preferred; can be omitted.

Equipment

  • Mixing Bowl
  • colander
  • Knife
  • Cutting Board
  • Toaster

Method
 

Preparation
  1. Wash and dice 2-3 English cucumbers into small pieces, sprinkle with salt, and let them sit in a colander for 15 minutes.
  2. In a medium bowl, combine 1 cup of yogurt, ½ cup crumbled feta, herbs, lemon zest & juice, and a dash of pepper. Mix until creamy.
  3. After 15 minutes, pat the cucumbers dry with paper towels and fold them into the yogurt-feta mixture.
  4. Toast slices of bread until golden brown, layer cucumber filling, sprouts, and onion on one slice, then top with another slice.
  5. Cut sandwiches in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 180kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Assemble sandwiches right before serving for best texture; store cucumber filling and bread separately if making ahead.

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