Dice the English cucumbers into small pieces, sprinkle with salt and let them drain in a colander for 15 minutes.

In a mixing bowl, combine Greek yogurt, crumbled feta cheese, chopped herbs, lemon zest, lemon juice, and a dash of pepper. Mix until smooth.

Pat the drained cucumbers dry and fold them into the yogurt-feta mixture until well coated.

Lightly toast your choice of bread until golden brown and cool them slightly before assembly.

Layer sprouts on one slice of the bread, spread cucumber mixture over it, add red onion slices if desired, and top with another slice of bread.

Cut the sandwiches diagonally and serve immediately for best flavor.