Ingredients:

  • 1 large English cucumber (approx. 1 lb / 450g)
  • 1 tsp (6g) kosher salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tbsp (30g) cream cheese, softened
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) fresh dill, finely minced
  • 1/4 tsp (1.5g) garlic powder
  • 1 loaf (1 lb / 450g) soft white pullman bread

Instructions:

  1. Slice the cucumber into rounds roughly 1/8 inch thick. Arrange the slices in a single layer on paper towels and sprinkle evenly with salt. Let them sit for 10 minutes, then pat the tops firmly with more paper towels until bone-dry.
  2. In a small bowl, combine the softened butter, cream cheese, lemon juice, minced dill, and garlic powder. Use a fork or whisk to beat the mixture until it is pale, airy, and completely smooth.
  3. Spread a generous, edge-to-edge layer of the butter mixture on two slices of bread. Layer the dried cucumber slices in an overlapping pattern to ensure every bite has a crunch. Top with the second slice of bread.
  4. Use a serrated knife to trim the crusts and cut each sandwich into four small rectangles or triangles.