Ingredients:

  • 1 large (14 oz / 400g) English seedless cucumber, thinly sliced
  • ½ tsp (3g) kosher salt
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (3g) fresh dill, finely chopped
  • 1 tsp (2g) fresh chives, minced
  • 1 tsp (5ml) lemon juice
  • ¼ tsp (1.5g) cracked black pepper
  • 8 slices (approx. 200g) soft white sandwich bread
  • 2 tbsp (30g) unsalted butter, softened

Instructions:

  1. Line a baking sheet with double-layered paper towels. Spread the cucumber slices in a single layer and sprinkle evenly with kosher salt. Let them sit for 20 minutes to draw out excess water, then firmly pat each slice dry with paper towels.
  2. In a small bowl, combine the softened cream cheese and mayonnaise until smooth. Fold in the chopped dill, minced chives, lemon juice, and black pepper, stirring until herbs are evenly distributed.
  3. Trim the crusts off the white bread slices. Apply a thin layer of softened butter to both slices of bread, then spread a generous, even layer of the herb cream cheese on one side of each slice. Layer the dried cucumber slices tightly across the spread, overlapping them slightly.
  4. Place the second slice of bread on top. Using a serrated knife, press down firmly and slice each sandwich into four equal rectangles. Wipe the knife between cuts to maintain clean edges.