Wash and dice the English cucumbers into small, even pieces. Sprinkle about a teaspoon of salt over them and let sit in a colander for 10 minutes.

In a large mixing bowl, combine a cup of yogurt, crumbled feta cheese, and freshly chopped herbs. Add the zest and juice of half a lemon, along with a dash of ground black pepper.

After 10 minutes, drain the cucumbers and gently press down on the colander. Transfer them back to the bowl and pat dry with a paper towel.

Fold the drained cucumbers into the yogurt and feta mixture, stirring gently until everything is well incorporated.

Spread a generous amount of the cucumber filling over one slice of bread. Add a layer of sprouts and thin slices of onion if desired, then top with another slice of bread.

Slice the sandwiches in half and serve immediately for best texture, accompanied by potato chips or fresh fruit.