Ingredients:

  • 1 English cucumber (about 12 inches long), preferably organic (approximately 30cm)
  • 1/2 teaspoon kosher salt (2.5ml)
  • 8 slices good quality white bread, crusts removed (firm texture recommended)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (30ml) unsalted butter, softened
  • 1 tablespoon (15ml) finely chopped fresh dill
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1/4 teaspoon freshly ground black pepper (1.25ml)

Instructions:

  1. Thinly slice the cucumber (ideally with a mandoline) to approximately 1/16 inch thickness. Toss with salt and place in a colander set over a bowl. Allow to drain for 30 minutes in the refrigerator to remove excess moisture.
  2. While the cucumber drains, combine the softened cream cheese, butter, dill, chives, and pepper in a small bowl. Mix until smooth and well combined.
  3. Pat the cucumber slices dry with paper towels. Spread the cream cheese mixture evenly on one side of each slice of bread. Arrange a single, overlapping layer of cucumber slices on half of the bread slices (cream cheese side up). Top with the remaining bread slices, cream cheese side down.
  4. Gently press down on the sandwiches to compress them slightly. Using a sharp knife, trim the crusts (if not already removed) and cut each sandwich into triangles or fingers, as desired. Serve immediately, or keep chilled until ready to serve.