Fancy Cucumber Tea Sandwiches for 4

Instructions:

1. Cut the cucumber into thin, uniform rounds (about 1/8 inch thick).
2. Toss the cucumber slices with kosher salt in a bowl and let them sit for 10–15 minutes to release excess water.
3. Pat every slice thoroughly with paper towels until bone-dry, then toss with lemon juice.
4. Whip together softened cream cheese, 2 tbsp butter, chopped dill, garlic powder, and salt until smooth.
5. Spread a very thin, edge-to-edge layer of plain softened butter on one side of every bread slice to create a waterproof seal.
6. Spread a generous layer of the herb infusion mixture over the buttered side of the bread.
7. Overlap the dried cucumber slices in a shingled pattern, ensuring full coverage.
8. Top with a second slice of buttered bread (butter side down) and press lightly with palm.
9. Slice off the crusts using a serrated knife and cut into triangles or finger sandwiches.