Zesty Herb Cucumber Sandwiches in 20 Min

Instructions:

1. Slice the English cucumber into rounds about 1/8-inch thick. Place them in a bowl and toss with ½ tsp (3g) of kosher salt. Let them sit for 10 minutes. Using paper towels, firmly pat every slice dry.
2. In a small bowl, combine the softened cream cheese and mayonnaise. Stir until smooth and velvety. Fold in the lemon juice, zest, minced dill, chives, salt, and pepper. Mix until the herbs are evenly distributed.
3. Lay out your bread slices. Spread a generous, even layer of the herb mixture onto each slice, ensuring you reach the very edges to create a moisture barrier. Layer 4–5 cucumber slices on each piece of bread, overlapping them slightly. Top with a second slice of bread.
4. Using a sharp serrated knife, carefully trim the crusts off all four sides of the sandwiches. Cut each sandwich diagonally into two triangles or vertically into four small finger rectangles.