Description
A fresh, crunchy, yogurt-based sandwich that’s light, herby, and perfectly refreshing.
Ingredients
Scale
- 1 English cucumber
- 1 cup Greek yogurt
- 4 slices whole-grain bread
- 1/4 cup fresh herbs (such as dill, parsley, or chives)
- 1/4 cup feta cheese, crumbled
- 1/4 cup alfalfa sprouts
- 1/4 red onion, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt, to taste
- Black pepper, to taste
Instructions
- Thinly slice cucumber and gently pat dry to remove excess moisture.
- In a bowl, mix Greek yogurt, crumbled feta, lemon juice, lemon zest, salt, and black pepper until creamy.
- Fold in chopped fresh herbs and sliced cucumber.
- Toast bread lightly if desired, or keep soft for a classic tea-sandwich feel.
- Spread a generous layer of cucumber yogurt mixture onto one slice of bread.
- Add red onion slices and alfalfa sprouts.
- Top with remaining bread, slice, and serve immediately.
Notes
- For a vegan option, substitute Greek yogurt with a plant-based yogurt and omit feta cheese.
- Feel free to experiment with different herbs based on your preference.
- These sandwiches are best served fresh but can be stored in the refrigerator for a few hours before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg