Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1 tbsp (15ml) mayonnaise
  • 1 tbsp (15ml) freshly squeezed lemon juice
  • 1 tsp (2g) lemon zest, finely grated
  • 1 tbsp (4g) fresh dill, minced
  • 1 tsp (1g) fresh chives, finely chopped
  • ¼ tsp (1.5g) garlic powder
  • ¼ tsp (1.5g) kosher salt
  • ¼ tsp (1g) cracked white pepper
  • 1 English cucumber (approx. 1 lb / 450g), thinly sliced into 1/8-inch rounds
  • ½ tsp (3g) kosher salt
  • 8 slices (approx. 200g) white sandwich bread
  • 2 tbsp (30g) unsalted butter, softened

Instructions:

  1. Toss the thinly sliced cucumbers with ½ tsp (3g) of salt in a bowl. Let them sit for 5–10 minutes to draw out moisture, then use paper towels to pat every slice bone-dry.
  2. In a medium bowl, combine the softened cream cheese, mayonnaise, lemon juice, zest, dill, chives, garlic powder, salt, and pepper. Stir with a spatula until the mixture is smooth and uniform.
  3. Lightly butter one side of each bread slice to create a moisture barrier. Spread a generous, even layer of the lemony herb mixture on both slices.
  4. Layer the dried cucumber slices tightly across the spread, close the sandwiches, and use a serrated knife to trim off the crusts. Slice diagonally to create 8 triangles.