Easy Cucumber Salad Sandwiches

Finding a satisfying lunch option that’s both light and filling can feel like searching for a needle in a haystack. Between rushed work breaks and trying to avoid the usual heavy takeout options that leave you dragging through afternoon meetings, it’s easy to fall into a boring sandwich rut.

That’s where these cucumber salad sandwiches come in: they’re fresh and crisp, quick to put together, and can be customized with whatever herbs and spreads you have in your fridge. Plus, they’re the kind of lunch that won’t weigh you down or have you reaching for coffee at 3 PM.

What Kind of Cucumber Should I Use?

English cucumbers (also called hothouse or seedless cucumbers) are the best choice for these sandwiches since they have thinner skin, fewer seeds, and a more mild, sweet flavor compared to regular cucumbers. They’re also less watery, which helps keep your sandwiches from getting soggy. If you can’t find English cucumbers, regular garden cucumbers will work too – just peel them first and scrape out the seeds with a spoon. For the crispest results, try to pick cucumbers that feel firm and heavy for their size, with no soft spots or yellowing patches.

Options for Substitutions

This fresh sandwich recipe is super adaptable! Here are some easy swaps you can try:

• English cucumber: Regular cucumbers work fine – just remove the seeds if they’re large. Persian cucumbers are another great option since they’re naturally less watery.
• Greek yogurt: Regular plain yogurt works too, though you might want to strain it first. You can also use mayo or mashed avocado for a different twist.
• Feta cheese: Try goat cheese or crumbled cottage cheese if you’re not a feta fan. For a dairy-free version, try chopped olives for that salty kick.
• Alfalfa sprouts: Swap these with microgreens, baby arugula, or thinly sliced lettuce. You’ll still get that nice crunch!
• Whole-grain bread: Any bread works here – try pita, sourdough, or even a wrap. Just make sure to toast it to prevent sogginess.
• Red onion: If raw onion is too strong, try green onions or shallots. You can also quick-pickle the onions in lemon juice for 10 minutes to mellow them out.

Watch Out for These Mistakes While Making

The biggest challenge when making cucumber sandwiches is dealing with excess moisture – failing to salt and drain your cucumbers first can leave you with a soggy, unappetizing sandwich that falls apart. To prevent this, dice your cucumbers, toss them with salt, and let them sit in a colander for at least 15 minutes, then pat them dry with paper towels. Another common mistake is spreading the yogurt-feta mixture too far in advance, which can make the bread soggy – instead, toast your bread and assemble the sandwiches just before serving for the best texture. For the crispiest results, make sure your bread is completely cooled after toasting before adding any toppings, and consider adding the sprouts last to keep them fresh and crunchy. If you’re planning to pack these for lunch, try keeping the cucumber mixture separate and assembling the sandwiches just before eating.

What to Serve With Cucumber Sandwiches?

These light and refreshing cucumber sandwiches pair perfectly with classic afternoon tea party accompaniments or simple lunch sides. A bowl of crisp potato chips adds a nice salty crunch that contrasts with the cool cucumber filling. For a proper tea service feel, serve alongside some fresh fruit like strawberries or green grapes, or go with a light soup like chilled gazpacho in summer months. If you’re making these for lunch, a handful of cherry tomatoes or some pickled vegetables on the side helps round out the meal while keeping that fresh garden vibe going.

Storage Instructions

Prep Ahead: You can mix the cucumber filling up to 4 hours before serving – just keep it in the fridge in an airtight container. I recommend not assembling the sandwiches until you’re ready to eat them, as the bread can get soggy from the cucumber mixture.

Keep Fresh: If you have leftover cucumber mixture, pop it in an airtight container in the fridge for up to 2 days. The cucumbers might release more water over time, so just give it a quick stir before using. Keep the bread separate until serving time.

Pack for Lunch: For packed lunches, store the cucumber mixture in a separate container from the bread. Pack the toast, sprouts, and onion slices separately too. This way, you can assemble your sandwich fresh at lunchtime and avoid ending up with soggy bread!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 18-22 g
• Fat: 10-15 g
• Carbohydrates: 60-70 g

Ingredients

• 1 cup diced english cucumber
• 1/8 teaspoon salt
• 2 tablespoons low-fat plain greek yogurt
• 2 tablespoons crumbled feta cheese
• 1 tablespoon chopped herbs like dill, parsley, or mint
• 1/4 teaspoon grated lemon peel
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon ground black pepper
• 1/2 cup alfalfa sprouts
• 4 slices whole-grain bread, toasted as preferred
• 2 thin slices of red onion

Step 1: Prepare the Cucumbers

Start by stirring together the cucumber and a pinch of salt in a medium bowl.

Let them stand for about 10 minutes.

This will allow the salt to draw out excess moisture from the cucumbers.

Step 2: Make the Yogurt Mixture

While the cucumbers are sitting, combine yogurt, feta cheese, fresh herbs of your choice, lemon zest, lemon juice, and a dash of pepper in a large bowl.

Mix until all ingredients are well incorporated to create a flavorful yogurt base.

Step 3: Combine Cucumbers with Yogurt Mixture

After 10 minutes, drain the cucumbers and spread them out on a paper towel.

Pat them dry to remove as much moisture as possible.

Add the cucumbers to the yogurt mixture and stir thoroughly until the cucumbers are well coated with the mixture.

Step 4: Assemble the Sandwiches

Take two slices of bread and divide your choice of sprouts between them.

Spread the cucumber salad mixture on top of the sprouts.

Place an onion slice on each, then top with another slice of bread.

Secure the sandwiches by cutting them in half.

Step 5: Serve

Serve the sandwiches immediately for a fresh and flavorful meal.

Enjoy the crispiness of the cucumbers with the creamy yogurt mixture and the refreshing taste of herbs and lemon.