Ingredients:

  • 4 oz low-fat cream cheese, softened
  • 2 tbsp Greek yogurt, plain
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp honey
  • 1 tbsp fresh dill, finely chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1 large English cucumber (about 12 oz)
  • 1/2 tsp kosher salt
  • 8 slices white or whole-grain sandwich bread
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Use a mandoline to slice the cucumber into rounds approximately 1/8 inch (3mm) thick.
  2. Lay the cucumber slices on a baking sheet, sprinkle with 1/2 tsp kosher salt, and let them sit for 15 minutes to draw out excess moisture.
  3. Pat each cucumber slice firmly between paper towels until completely dry to the touch.
  4. In a small bowl, whip together the softened low-fat cream cheese and Greek yogurt until velvety.
  5. Stir in the lemon juice, honey, chopped dill, garlic powder, and 1/4 tsp salt; taste and adjust for balance.
  6. Spread a thin layer of softened butter on one side of each bread slice to create a moisture barrier.
  7. Apply a generous, even layer of the herbed spread to both slices of bread, reaching all the way to the edges.
  8. Overlap the dried cucumber slices in a tight, shingled pattern on one slice of bread and top with the second slice.
  9. Trim the crusts and cut into three equal finger sandwiches per pair of slices.