Ingredients:

  • 2 large English cucumbers
  • 1 teaspoon Kosher salt
  • 8 oz full-fat cream cheese, softened
  • 2 tablespoons Greek yogurt
  • 1 tablespoon fresh dill, finely minced
  • 1 tablespoon fresh chives, finely snipped
  • 1 teaspoon lemon zest
  • 0.5 teaspoon freshly cracked black pepper
  • 12 slices white Pullman bread
  • 3 tablespoons unsalted butter, softened

Instructions:

  1. Slice cucumbers into 0.125 inch thick rounds using a mandolin. Toss with 1 teaspoon Kosher salt in a colander and let sit for 15 minutes to draw out moisture.
  2. Lay salted cucumber slices flat on clean kitchen towels and pat firmly until bone-dry.
  3. In a small bowl, combine softened cream cheese, Greek yogurt, minced dill, chives, lemon zest, and black pepper. Mix until the aroma of lemon and herbs is vibrant.
  4. Apply a thin, edge-to-edge layer of softened butter to one side of every bread slice to create a hydrophobic barrier.
  5. Spread a layer of the herbed cream cheese mixture over the butter. Shingle the dried cucumber slices across half of the bread slices, then top with the remaining slices.
  6. Use a serrated knife to remove the crusts and cut each sandwich into rectangular fingers or triangles. Serve immediately.