Ingredients
Scale
- 1 cup diced English cucumber
- 1/8 tsp black pepper
- 2 tbsp low-fat Greek yogurt
- 1 tbsp chopped fresh herbs (dill and chives)
- 1/8 tsp salt
- 2 tbsp crumbled feta cheese
- 1/2 tsp fresh lemon juice
- 1/4 tsp grated lemon peel
- 4 slices whole-grain bread
- 2 thin slices red onion
- 1/2 cup alfalfa sprouts
Instructions
- Stir diced cucumber with a pinch of salt and let stand for 10 minutes to draw out excess moisture.
- Combine Greek yogurt, feta, fresh herbs, lemon juice, lemon zest, and black pepper in a bowl to make the yogurt mixture.
- Drain cucumbers and pat dry. Mix cucumbers into the yogurt mixture until well coated.
- Assemble sandwiches by spreading alfalfa sprouts on two slices of bread, topping with cucumber mixture, adding red onion slices, and finishing with remaining bread slices. Cut sandwiches in half.
- Serve immediately for a fresh and flavorful meal.
Notes
- To prevent soggy sandwiches, drain cucumbers thoroughly before mixing.
- Assemble sandwiches just before serving or packing for lunch.
- Optional: Customize with herbs, feta alternatives, or different bread types.
- Prep Time: 10-15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 425
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 10 mg