Ingredients:

  • 1 large (14 oz / 400g) English cucumber
  • 1/2 tsp (3g) fine sea salt
  • 8 oz (225g) cream cheese, softened
  • 2 tbsp (30ml) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh dill, finely chopped
  • 1 tbsp (4g) fresh chives, finely chopped
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 pinch salt
  • 12 slices (approx. 340g) soft white sandwich bread

Instructions:

  1. Slice the English cucumber into thin rounds using a mandoline.
  2. Lay the cucumber slices on a paper towel, sprinkle with 1/2 tsp fine sea salt, and let sit for 10 minutes until you see beads of water on the surface.
  3. Pat the cucumber slices firmly dry with paper towels. Getting them bone dry is the most important part.
  4. In a small mixing bowl, stir together the softened cream cheese, mayonnaise, and lemon juice until velvety and smooth.
  5. Fold in the chopped dill, chopped chives, and black pepper until herbs are evenly distributed.
  6. Remove crusts from 12 slices of white bread and spread a generous, even layer of the herb mixture onto one side of each slice, ensuring it reaches the edges. This creates the seal against the cucumber.
  7. Layer the dried cucumber slices overlapping slightly across the spread.
  8. Place a second slice of bread on top, spread-side down.
  9. Use a serrated knife to slice each sandwich into three equal fingers or four small squares. Cut with a gentle sawing motion to keep the edges clean.