Ingredients:

  • 1 large (1 lb / 450g) English cucumber, thinly sliced
  • 1/2 tsp (3g) kosher salt
  • 1 tsp (5ml) lemon juice
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1 tbsp (15g) fresh dill, finely minced
  • 1 tbsp (15g) fresh chives, finely minced
  • 1/4 tsp (1.5g) garlic powder
  • Pinch of salt
  • Pinch of cracked black pepper
  • 8 slices (approx. 200g) soft white pullman loaf or brioche, crusts removed

Instructions:

  1. Use a mandoline to create translucent rounds of cucumber.
  2. Toss cucumber slices with kosher salt and let them sit for 10 minutes to draw out moisture.
  3. Lay cucumber slices on paper towels and pat firmly until they are plump but not dripping.
  4. Lightly toss the dried cucumber slices with lemon juice.
  5. Whip together softened cream cheese and butter until the texture is smooth and velvety.
  6. Stir in the minced dill, chives, garlic powder, salt, and pepper until evenly distributed.
  7. Spread a generous, edge-to-edge layer of the herbed mixture on both slices of bread.
  8. Arrange cucumber slices in an overlapping shingle pattern on the spread.
  9. Top with the second slice of bread and press down gently.
  10. Using a serrated knife, remove any remaining crusts.
  11. Cut diagonally into triangles or into four small rectangles.