Ingredients:

  • 1 lb (450g) white pullman bread, crusts removed
  • 2 English cucumbers (680g)
  • 1 tsp (6g) kosher salt
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15g) lemon juice
  • 1 tbsp (4g) fresh dill, finely chopped
  • 1 tbsp (4g) fresh chives, finely chopped
  • 1/4 tsp (1.5g) garlic powder
  • 1 pinch black pepper

Instructions:

  1. Slice the English cucumbers into thin rounds using a mandoline. Arrange the slices in a single layer on paper towels and sprinkle evenly with kosher salt. Let them sit for 5-10 minutes, then pat the tops firmly with more paper towels to remove excess surface moisture.
  2. In a small bowl, combine the mayonnaise, lemon juice, chopped dill, chives, garlic powder, and pepper. Stir vigorously until the herbs are evenly distributed and the mixture is velvety.
  3. Lay out four slices of bread. Spread a generous, edge-to-edge layer of the herb mayonnaise on each slice. Overlap the patted-dry cucumber slices tightly across the spread until the bread is fully covered. Top with a second slice of bread.
  4. Using a serrated knife, trim any remaining uneven edges. Cut each sandwich diagonally into two triangles or vertically into four fingers. Press down gently to secure the layers before serving.