Equipment Needed
- A sharp chef’s knife
- A cutting board
- A small mixing bowl
- A butter knife or small spatula
- Paper towels (this is crucial!)
Step-by-Step Instructions
First, I tackle the cucumbers. I slice them as thinly as I can manage—a mandoline is great, but a sharp knife works perfectly. Then, I lay the slices out on a few layers of paper towels and sprinkle them with a tiny pinch of salt. This step is my secret weapon. I learned the hard way after a soggy bread disaster; salting draws out excess moisture so your sandwich stays crisp, not mushy. While those sit for about 10 minutes, I mix my spread. In my little bowl, I combine the Greek yogurt, mayonnaise (if using), minced garlic, lemon juice, and all that gorgeous chopped dill. The smell is instantly uplifting and promises something good.
Next, I turn to the star: the tomato. I slice it into rounds that are thick enough to be substantial but not so thick they slide out with every bite. I give them a light seasoning of salt and pepper right now, which really wakes up their flavor. By this time, the cucumbers have released a surprising amount of water. I gently press them with another paper towel to blot them completely dry. This might seem fussy, but I’ve tested this both ways, and trust me, this one works better. It’s the key to structural integrity.
Now, for the fun part: assembly. I toast my bread lightly. I found that a light toast provides a sturdier base without being too tough to bite. I spread a generous layer of the herby yogurt sauce on all four slices—this ensures every bite is flavorful. On two slices, I place a crisp lettuce leaf, then a meticulous, overlapping layer of the blotted cucumber slices. I follow this with the seasoned tomato slices and a generous sprinkle of that salty, crumbly feta cheese.
Finally, I cap each stack with the remaining slices of bread, sauce-side down. I press down gently, just to adhere everything, then I immediately grab my sharp knife. I’ve learned that a sawing motion with a very sharp blade is essential here. A dull knife will crush your beautiful layers and push all the filling out. I slice diagonally—it just feels more special—and admire the gorgeous cross-section of green, red, and white before I take that first, perfect bite.(See the next page below to continue…)