Begin by dicing the English cucumbers into small, even pieces. Place them in a colander, sprinkling a bit of salt over to draw out moisture. Let the cucumbers sit for about 15 minutes.

While the cucumbers are resting, combine the yogurt, crumbled feta cheese, finely chopped fresh herbs, lemon zest, lemon juice, and a dash of pepper in a mixing bowl. Blend everything until smooth and creamy.

After 15 minutes, return to your cucumbers and pat them dry with paper towels to prevent sogginess.

Carefully fold the dried cucumbers into the yogurt mixture using a spatula.

Take two slices of toasted bread. Spread fresh sprouts on one slice, followed by a generous layer of the cucumber filling. Finish with the second slice of bread.

Cut the sandwiches in half and serve immediately.