Ingredients:

  • 8 oz cream cheese, softened
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill, finely chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 medium cucumber, thinly sliced
  • 1/2 tsp kosher salt
  • 12 slices white or whole wheat bread, crusts removed

Instructions:

  1. Slice the cucumber into rounds approximately 1/8 inch thick. Toss the slices with 1/2 tsp kosher salt in a bowl and let them sit for 5-10 minutes to draw out excess water. Use paper towels to pat every slice bone-dry.
  2. In a medium bowl, combine the softened cream cheese, lemon juice, zest, chopped dill, garlic powder, salt, and pepper. Stir vigorously with a rubber spatula until the mixture is velvety and pale.
  3. Lay out the crustless bread slices. Spread a generous, edge-to-edge layer of the lemon-dill mixture on all 12 slices to create a moisture barrier.
  4. Arrange the dried cucumber slices in an overlapping shingle pattern on 6 of the bread slices. Top each with a second piece of cream-cheese-coated bread and press down gently.
  5. Using a sharp knife, slice the sandwiches into triangles or rectangles, trimming any stray cream cheese from the edges for a professional look.