Ingredients:

  • 2 large English Cucumbers, sliced 1/8 inch thick
  • 1 tsp (6g) Fine Sea Salt
  • 8 oz (225g) Full-fat Cream Cheese, room temperature
  • 4 tbsp (56g) Unsalted Butter, softened
  • 2 tbsp Fresh Dill, finely minced
  • 1 tbsp Fresh Chives, minced
  • 1 tsp Lemon Zest, finely grated
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Garlic Powder
  • 12 slices High-quality White Pullman Bread
  • 4 tbsp Unsalted Butter, softened (for the barrier layer)

Instructions:

  1. Slice the English cucumbers into thin rounds (approximately 1/8 inch) using a mandoline slicer for uniformity.
  2. Place cucumber slices in a colander over a bowl and toss with 1 tsp of sea salt. Let sit for 20 minutes to extract excess moisture via osmosis.
  3. While cucumbers rest, combine cream cheese, 4 tbsp butter, dill, chives, lemon zest, pepper, and garlic powder in a bowl. Whip with a hand mixer until light and aerated.
  4. Transfer cucumbers to paper towels and pat firmly until bone-dry.
  5. Lay out bread slices and spread a thin, edge-to-edge layer of the extra plain butter on one side of every slice to create a waterproof barrier.
  6. Spread the herb-infused cream cheese mixture over the butter layer on all slices.
  7. Layer cucumber slices on half of the bread slices, overlapping slightly, then top with the remaining bread slices.
  8. Remove crusts using a serrated knife and cut each sandwich into four equal fingers or triangles to yield 24 sandwiches total.