Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 2 tbsp mayonnaise
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon juice, freshly squeezed
  • 1/2 tsp lemon zest, finely grated
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 English cucumber
  • 1/2 tsp kosher salt
  • 1 loaf thin-sliced white bread
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Slice the English cucumber into thin, uniform rounds (about 1/8 inch thick). Arrange the slices in a single layer on a baking sheet and sprinkle evenly with 1/2 tsp of salt.
  2. Let the cucumber slices sit for 10 minutes to sweat, then pat each slice thoroughly dry with paper towels to remove excess moisture.
  3. In a medium bowl, beat the softened cream cheese and mayonnaise together until smooth and aerated.
  4. Fold in the chopped dill, lemon juice, lemon zest, garlic powder, salt, and pepper. Stir until the mixture is a pale, creamy green.
  5. Lay out the bread slices. Lightly butter one side of each slice to create a waterproof seal.
  6. Spread a generous, even layer of the cream cheese mixture onto both slices of bread, reaching all the way to the edges.
  7. Layer the dried cucumber slices in an overlapping pattern on one side of the bread.
  8. Press the two slices together firmly. Use a serrated knife to slice off the crusts from all four sides.
  9. Cut the sandwich diagonally into triangles or into four small rectangles.