Mini Cucumber Finger Sandwiches in 45 Min

Instructions:

1. Use a mandoline or knife to cut the cucumber into rounds roughly 1/8-inch thick.
2. Toss the cucumber slices with salt in a bowl and let them sit for 5–10 minutes to draw out excess moisture.
3. Lay the slices on paper towels and press firmly with another towel to remove all surface moisture.
4. In a small bowl, whip together the softened cream cheese, lemon juice, sour cream, chopped dill, and garlic powder until velvety and smooth.
5. Spread a very thin layer of softened butter on one side of every bread slice to create a moisture barrier.
6. Apply a generous layer of the cream cheese mixture to the buttered side of 5 slices of bread.
7. Arrange the dried cucumber slices in an overlapping pattern on top of the spread.
8. Top with the remaining 5 bread slices, pressing down gently to secure.
9. Use a serrated bread knife to trim the crusts and cut the sandwiches into mini finger-sized rectangles.