English Tea Cucumber Sandwiches: 15 Min

Instructions:

1. Use a mandoline to cut the English cucumber into rounds approximately 1/8-inch thick.
2. Place cucumber slices in a fine-mesh strainer and sprinkle with kosher salt. Toss gently.
3. Let the cucumbers sit for 20–30 minutes to draw out excess moisture.
4. Rinse the salt off quickly with cold water, then pat the slices extremely dry between two paper towels.
5. In a mixing bowl, beat the softened cream cheese and 2 tablespoons of butter together until the texture is smooth and airy.
6. Stir in the minced dill, lemon juice, garlic powder, and white pepper.
7. Let the herb spread sit for 10 minutes to allow flavors to meld.
8. Butter the slices of white pullman loaf, apply an edge-to-edge layer of the herb spread, and layer with dried cucumber slices.
9. Using a serrated bread knife, remove the crusts and cut into uniform finger sandwiches.