Begin by dicing the English cucumbers into small pieces. Place them in a colander, sprinkle with salt, and let them sit for 10-15 minutes to draw out excess moisture. Afterward, rinse the cucumbers briefly to remove the salt, then pat them dry with a paper towel.

In a mixing bowl, combine the Greek yogurt, crumbled feta cheese, chopped fresh herbs, lemon zest, lemon juice, and a pinch of pepper. Stir until creamy and well-combined.

Add the drained cucumbers into the yogurt mixture, gently folding them in until fully coated.

If desired, toast your bread slices until golden. Layer the sprouts on a slice of bread, followed by a generous scoop of the cucumber filling. Top with sliced onions.

Once assembled, cut each sandwich in half and serve immediately for the best texture.