Start by slicing the English cucumbers into small dice. Sprinkle them generously with salt and leave them in a colander for about 15 minutes.

In a medium bowl, combine the yogurt, crumbled feta cheese, freshly chopped herbs, lemon zest, juice, and a dash of pepper. Blend until smooth.

After 15 minutes, take the cucumbers from the colander and pat them dry with paper towels. Fold the cucumbers into the yogurt mixture.

Toast two slices of bread until golden brown. On one slice, layer a generous amount of the cucumber salad mixture, topped with sprouts and onion slices. Cap with the other slice.

Cut the sandwiches in half diagonally and serve immediately for the best flavor and texture.