Crisp Cucumber Tea Sandwiches

Instructions:

1. Use a mandoline to cut the English cucumber into rounds exactly 1/8-inch thick.
2. Lay the cucumber slices in a single layer on paper towels, sprinkle evenly with kosher salt, and let sit for 10 minutes to sweat.
3. Gently pat the top of each cucumber slice with another paper towel to remove excess surface moisture.
4. In a small bowl, beat together the softened cream cheese and butter until the mixture is velvety and pale.
5. Fold in the lemon juice, chopped dill, fine sea salt, and cracked black pepper until herbs are evenly distributed.
6. Use a whisk or fork to ensure the spread is smooth and free of lumps.
7. Spread a thick, even layer of the herb mixture from edge to edge on all 8 slices of bread to create a moisture barrier.
8. Place a shingled layer of dried cucumber slices on 4 of the bread slices, overlapping them slightly for full coverage.
9. Top with the remaining 4 slices of bread, press gently, remove crusts with a serrated knife, and cut into triangles.