Begin by washing your English cucumbers under cold water, then trim the ends and dice them into small cubes. Place the diced cucumbers in a bowl and sprinkle them with salt, allowing them to sit for about 10 minutes.

In a medium mixing bowl, combine creamy yogurt with crumbled feta cheese. Next, add in fresh herbs, lemon zest, and juice. Sprinkle in black pepper, mixing everything until smooth.

After your cucumbers have rested, drain the excess liquid and pat dry using paper towels.

Fold the cucumbers gently into the yogurt mixture, ensuring they are well coated.

Lay one slice of toasted bread on a clean surface. Layer sprouts on top, followed by the cucumber filling, and thinly sliced onions. Top with another slice of bread, cut in half, and serve.