Ingredients:
- Unsalted butter, softened: 6 tbsp (85 g)
- Fresh lemon juice: 1 tsp (5 ml)
- Lemon zest: 1/2 tsp (about 1 g)
- Fresh dill or chives, finely chopped: 2 tbsp (8–10 g)
- Fine sea salt: 1/4 tsp (1.5 g)
- Freshly ground black pepper: about 1/8 tsp
- White sandwich bread (thin-sliced) or soft white loaf: 12 slices (about 360 g)
- English cucumber (thin-skinned, seedless if possible): 1 large (about 10–12 oz / 280–340 g)
- Fine sea salt (for drawing moisture): 1/4–1/2 tsp (1.5–3 g)
- Optional: thin lemon slices or microgreens for garnish
Instructions:
- Prepare the lemon-herb butter by combining softened butter, lemon juice, lemon zest, chopped dill or chives, salt, and pepper in a bowl; mix until smooth and taste to adjust seasoning. Refrigerate briefly if too soft to spread.
- Wash the cucumber and trim the ends. Peel if skin is thick or waxed (or leave half peeled for a rustic look). Slice cucumber paper-thin with a mandoline or a very sharp knife.
- Lightly salt the cucumber slices in a bowl and let them sit 10–15 minutes to draw out excess moisture. Gently blot the slices dry with paper towels to remove liquid and prevent soggy sandwiches.
- If desired, trim crusts from the bread for a classic tea-sandwich presentation. Optionally flatten each slice with a rolling pin for a finer crumb. Spread a thin, even layer of the lemon-herb butter over one side of each slice.
- Assemble sandwiches by arranging cucumber slices in a single even layer on the buttered side of half the slices (slightly overlapping; about 3–4 thin slices per sandwich). Season lightly with a pinch of salt and a grind of black pepper and add microgreens if using. Top with remaining bread slices, butter side down.
- Press sandwiches gently, wrap in plastic, and chill 10–15 minutes to set for cleaner cuts. Remove plastic, cut crusts if not already removed, then slice each sandwich into halves or triangles (for 12 finger sandwiches, cut each into two triangles). Serve immediately or keep chilled up to 2 hours before serving.