Cucumber Finger Sandwiches in 20 Minutes

Instructions:

1. Use a mandoline to create translucent, uniform cucumber rounds approximately 1/8 inch thick.
2. Toss cucumber slices with Kosher salt in a bowl and let sit for 10 minutes to draw out moisture.
3. Lay slices on paper towels and pat firmly on both sides until completely dry to the touch.
4. In a small bowl, combine softened cream cheese, lemon juice, chopped dill, garlic powder, and white pepper; whip with a fork or whisk until velvety.
5. Spread a thin layer of softened butter on one side of every bread slice.
6. Apply a generous, even layer of the herbed spread over the butter, ensuring coverage to the very edges of the crust.
7. Overlap the dried cucumber slices in a tight, shingle-like pattern across the spread.
8. Top with a second slice of bread, spread-side down.
9. Use a serrated knife to remove all four crusts in one clean motion and slice into finger shapes.