Begin by dicing the English cucumbers into small pieces. Sprinkle them with salt and let them sit in a colander for 15 minutes to draw out excess moisture.

In a mixing bowl, combine the yogurt, crumbled feta cheese, freshly chopped herbs, lemon zest, lemon juice, and a dash of pepper. Stir until well blended.

Add the drained cucumber pieces to the yogurt mixture and gently fold them in.

Take your toasted bread slices and layer a handful of sprouts on one slice, then spread the cucumber mixture over the sprouts. Optionally, add sliced onion before topping with another slice of bread.

Cut each sandwich in half and serve immediately.