Begin by dicing your English cucumbers into small, bite-sized pieces. Place them in a colander and sprinkle with salt. Let them sit for about 15 minutes.

While the cucumbers are draining, combine yogurt, crumbled feta cheese, fresh herbs, lemon zest, lemon juice, and black pepper in a mixing bowl. Stir until well mixed.

After 15 minutes, drain the cucumbers and pat them dry using paper towels to prevent sogginess.

Add the drained cucumbers to the yogurt and feta mixture and fold gently until the cucumbers are well coated.

Take the toasted bread and layer it with a handful of sprouts. Spread the cucumber filling over the sprouts, then add sliced onions if desired. Top with another slice of bread.

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