Begin by dicing the English cucumbers into small, uniform pieces. Place them in a bowl and sprinkle with salt, then let them sit for about 10 minutes.

In a separate bowl, combine the plain yogurt, crumbled feta cheese, fresh herbs, lemon zest, lemon juice, and pepper. Stir well until the mixture is smooth and creamy.

Once the cucumbers have rested, drain them well and pat them dry with a paper towel. Gently fold the cucumbers into the yogurt filling.

Toast the slices of bread in a toaster or on a skillet until golden brown for about 3–5 minutes.

Lay out your toasted bread slices, add a generous layer of the cucumber mixture on one slice, then top with sprouts and onions if desired.

Cut the sandwiches in half diagonally and serve immediately for the best texture.