Start by thoroughly washing the English cucumbers, then dice them into bite-sized pieces. Place the diced cucumbers in a colander and sprinkle with salt; let them sit for at least 15 minutes.

In a large mixing bowl, combine the creamy yogurt, crumbled feta, and chopped fresh herbs like dill or chives. Add the lemon zest and juice, along with a pinch of pepper. Stir the mixture until it is smooth and well combined.

After the 15-minute wait, pat the cucumbers dry with paper towels to remove any excess moisture.

Add the drained cucumbers to your yogurt filling and mix gently until everything is well coated.

Begin by toasting your chosen bread until lightly golden. Once cooled, spread a generous layer of the cucumber filling on a slice of bread, then add a handful of sprouts. Top with another slice of bread.

Cut the assembled sandwiches in half for easy handling and serve immediately.