Wash and dice the English cucumbers into small, bite-sized pieces. Place them in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture.

In a mixing bowl, combine yogurt, crumbled feta cheese, freshly chopped herbs, lemon zest, and lemon juice. Whisk until smooth.

Gently fold the drained cucumbers into the yogurt mixture, ensuring each cucumber chunk is generously coated.

Toast slices of chosen bread until golden brown. Spread a layer of the cucumber filling on one slice, and add optional sprouts or red onion if desired before topping with another slice.

Slice assembled sandwiches in half diagonally and serve immediately, ideally with fresh fruit or light soup.