Begin by dicing the English cucumbers into small pieces, sprinkle with salt and let sit in a colander for 10-15 minutes.

Combine plain yogurt with crumbled feta cheese, chopped fresh herbs, lemon zest, lemon juice, and black pepper in a mixing bowl.

After cucumbers have drained, pat them dry with paper towels.

Gently fold the cucumbers into the yogurt mixture until evenly coated.

Layer a handful of sprouts on one slice of toasted bread, add cucumber salad mixture, top with onion slices, and cover with another slice of bread.

Cut each sandwich diagonally in half and serve immediately for maximum freshness.