Begin by thoroughly washing the English cucumbers under cold water. Dice them into small pieces, about one inch in size, then transfer the cucumbers to a colander and sprinkle with a pinch of salt. Let them sit for 15 minutes.

While the cucumbers are draining, combine the creamy yogurt, crumbled feta cheese, chopped fresh herbs, lemon zest, lemon juice, and a dash of pepper in a large mixing bowl. Mix until well-blended and spreadable.

After 15 minutes, shake the cucumbers in the colander to remove excess liquid and pat them dry gently with a paper towel.

Add the drained cucumber pieces into the yogurt mixture and stir gently until well-coated.

Toast your choice of bread until golden brown and crisp. Once slightly cooled, layer one slice with sprouts, a generous dollop of the cucumber filling, and onions if desired. Top with another slice of bread and press gently to create the sandwich.

Cut the assembled sandwiches in half for easy handling and serve immediately to enjoy the bright flavors and crisp textures.