Ingredients:

  • 225g full-fat cream cheese, softened to room temperature
  • 30g unsalted butter, softened
  • 15g fresh dill, finely minced (stems removed)
  • 10g fresh chives, snipped into tiny rounds
  • 1g garlic powder
  • 2ml fresh lemon juice
  • 300g English cucumber, unpeeled and sliced into 1.5mm rounds
  • 12 slices white Pullman bread
  • 2g cracked black pepper
  • 1g fine sea salt

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese and butter. Use an electric hand mixer to beat until the mixture is light, aerated, and velvety.
  2. Fold in the minced dill, snipped chives, lemon juice, and garlic powder until evenly distributed.
  3. Using a mandoline slicer, cut the English cucumber into uniform 1.5mm rounds. Lay the slices on paper towels and pat firmly to remove surface moisture. Sprinkle with sea salt and cracked black pepper, and let them sit for 10 minutes.
  4. Use an offset spatula to spread a thin, even layer of the cream cheese mixture onto one side of every bread slice, ensuring coverage all the way to the edges to create a moisture barrier.
  5. Layer the cucumber rounds onto half of the bread slices, overlapping them slightly.
  6. Top with the remaining bread slices. Use a serrated knife to remove the crusts from the sandwiches, then cut each sandwich into four equal fingers or triangles.