Dicing the English cucumbers into small, even pieces and sprinkling a pinch of salt over them. Let them stand for about 10 minutes.

In a large mixing bowl, add the plain yogurt, crumbled feta cheese, fresh herbs, lemon zest, lemon juice, and black pepper. Mix thoroughly until creamy.

After 10 minutes, drain the cucumbers using a fine mesh strainer and pat dry with paper towels.

Fold the drained cucumbers into the creamy yogurt-feta mixture until well combined without mashing the cucumbers.

On toasted bread, layer sprouts, spoon over cucumber salad mixture, and add onion slices if desired, then top with another slice of bread.

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