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

In a large mixing bowl, combine yogurt, feta cheese, fresh herbs, lemon zest, lemon juice, and black pepper. Stir until smooth.

After 15 minutes, drain excess liquid from cucumbers and pat them dry with paper towels.

Gently fold the dried cucumbers into the creamy yogurt filling until well coated.

Take two slices of toasted bread, layer with sprouts, then spread the cucumber filling and add onion slices if desired. Place the second slice on top.

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