# What Goes In:
→ Cucumber Mixture
01 - 1 cup diced English cucumber
02 - 1/8 tsp salt
03 - 2 tbsp low-fat Greek yogurt
04 - 2 tbsp crumbled feta cheese
05 - 1 tbsp chopped fresh herbs (dill and chives recommended)
06 - 1/2 tsp fresh lemon juice
07 - 1/4 tsp grated lemon zest
08 - 1/8 tsp black pepper
→ For Assembly
09 - 4 slices whole-grain bread
10 - 2 thin slices red onion
11 - 1/2 cup alfalfa sprouts
# How to Make It:
01 - Toss the diced cucumber with salt in a medium bowl. Let sit for 10 minutes to draw out excess moisture, ensuring a crisp texture.
02 - While cucumber rests, combine Greek yogurt, crumbled feta, chopped herbs, lemon juice, lemon zest, and black pepper in a separate bowl. Mix thoroughly until fully incorporated.
03 - Drain the salted cucumbers and pat dry with paper towels to remove remaining moisture. Add to the yogurt mixture and stir until cucumbers are evenly coated.
04 - Arrange all four bread slices on a clean surface. Distribute alfalfa sprouts evenly between two slices, creating a bed for the cucumber mixture.
05 - Spoon the cucumber salad over the sprouts, then top each with a thin slice of red onion. Place remaining bread slices on top to complete the sandwiches.
06 - Cut each sandwich in half diagonally if desired. Serve immediately for optimal texture and flavor, as the bread may become soggy over time.
