Slice the cucumbers thinly using a chef's knife on a cutting board, creating uniform, translucent rounds. Arrange the slices in a single layer on a plate and lightly sprinkle with a pinch of salt; let sit for 2 minutes to draw out excess moisture, then pat dry with a paper towel.
2 tablespoons fresh herbs
Spread a generous layer of Greek yogurt evenly over one slice of bread using a spreading knife. Repeat for the remaining bread slices to create a yogurt base.
1 cup Greek yogurt, 4 slices bread slices
Chop the fresh herbs finely and mix them into the remaining Greek yogurt along with a squeeze of lemon juice, salt, and pepper for flavor.
2 tablespoons fresh herbs, to taste lemon juice, to taste salt and pepper
Layer the thin cucumber slices over the yogurt-spread side of one bread slice, overlapping slightly to cover the surface evenly. Spoon some of the herb-yogurt mixture over the cucumbers, smoothing slightly with the back of a spoon.
2 small cucumbers
Top with the second slice of bread, yogurt side down, pressing gently to adhere. Optional: lightly toast the sandwich in a dry pan over medium heat until golden on both sides, about 1 minute per side, to add crunch and warmth.
4 slices bread slices
Slice the completed sandwich diagonally or into halves on a serving plate. Serve immediately for a crisp texture and fresh flavor, garnished with additional herbs if desired.
