Salting the cucumbers briefly before mixing helps draw out excess moisture, keeping the filling flavorful and preventing the bread from becoming soggy. Toasted whole-grain bread adds a welcome crunch, while sprouts or microgreens bring freshness and texture to every bite.
INGREDIENTS:
1 cup chopped English cucumber
1/8 teaspoon salt
2 tablespoons sour cream or Greek yogurt
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh herbs, such as dill, parsley, or mint
1/4 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground black pepper
1/2 cup microgreens or alfalfa sprouts
4 slices whole-grain bread, toasted if desired
2 thin slices red onion
METHOD:
Combine the chopped cucumber and salt in a medium bowl. Let stand for 10 minutes to draw out excess moisture.
Meanwhile, in a separate bowl, stir together the sour cream or Greek yogurt, feta cheese, herbs, lemon zest, lemon juice, and black pepper.
Drain the cucumbers and spread them onto a clean kitchen towel or paper towels. Pat dry thoroughly.
Add the cucumbers to the yogurt mixture and stir gently until evenly coated.
Arrange the microgreens or sprouts over two slices of bread. Spoon the cucumber salad mixture on top, then add a slice of red onion to each sandwich.
Top with the remaining bread slices. Cut in half and serve immediately.
SERVING SUGGESTIONS:
Serve with fresh fruit, kettle chips, a chilled soup, or a simple green salad. This sandwich also pairs beautifully with iced tea or sparkling lemonade on warm afternoons.
YIELD: 2 sandwiches
