Ingredients:

  • 1 English Cucumber (approx. 1 lb / 450g)
  • 1/2 tsp (3g) Kosher salt
  • 4 oz (115g) softened cream cheese
  • 1 tbsp (15ml) unsalted butter, softened
  • 1 tsp (5ml) lemon juice
  • 1 tbsp (8g) fresh dill, finely chopped
  • 1/4 tsp (1.5g) garlic powder
  • Pinch of cracked black pepper
  • 8 slices (approx. 200g) white pullman loaf

Instructions:

  1. Use a mandoline to cut the cucumber into rounds exactly 1/8-inch (3mm) thick.
  2. Toss cucumber slices with salt in a bowl and let sit for 5-10 minutes to draw out excess moisture.
  3. Lay slices on paper towels and pat the tops firmly to remove surface water.
  4. In a small bowl, combine softened cream cheese, butter, lemon juice, dill, garlic powder, and pepper; stir until velvety and smooth.
  5. Spread a generous, even layer of the cream cheese mixture to the very edges of all 8 bread slices to create a moisture seal.
  6. Arrange cucumber slices in an overlapping shingle pattern on 4 of the bread slices.
  7. Top with the remaining 4 bread slices and press down gently.
  8. Using a serrated knife, trim the crusts from the edges and cut each sandwich diagonally into triangles.