Ingredients
Scale
- For the Sandwiches:
- 1 loaf of high-quality, thin-sliced white sandwich bread (like Pepperidge Farm or similar)
- 1 large English cucumber (also known as a hothouse or seedless cucumber)
- 1 teaspoon salt, for drawing out moisture
- For the Cream Cheese Spread:
- 8 ounces (226g) full-fat block cream cheese, softened to room temperature
- ½ cup (113g) unsalted butter, softened to room temperature
- ¼ cup fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon garlic powder (optional, for a subtle depth)
Instructions
- Prepare the Cucumber: This is the most crucial step to prevent soggy sandwiches. Wash and dry the English cucumber. You can choose to peel it completely for a uniform look, create stripes by peeling alternating sections with a vegetable peeler, or leave the skin on for a bit of color and texture. Using a mandoline slicer or a very sharp knife, slice the cucumber into paper-thin rounds (about 1/16-inch thick).
- Sweat the Cucumber: Place the cucumber slices in a single layer on a double layer of paper towels set on a baking sheet or large plate. Sprinkle them evenly with the 1 teaspoon of salt. Let them sit for 20-30 minutes. The salt will draw out excess water through osmosis. You will see beads of moisture forming on the slices.
- Dry the Cucumber: After 20-30 minutes, gently blot the tops of the cucumber slices with more paper towels to remove all the expressed moisture and excess salt. The slices should be dry to the touch and pliable. Set aside.
- Make the Herbed Cream Cheese Spread: In a medium bowl, combine the softened cream cheese and softened butter. Using an electric hand mixer or a sturdy spatula, beat them together until smooth, creamy, and fully incorporated. Scrape down the sides of the bowl as needed.
- Add Flavor: Add the chopped dill, chives, fresh lemon juice, black pepper, and optional garlic powder to the cream cheese mixture. Mix until everything is evenly distributed. Taste the spread and adjust seasoning if necessary. It should be bright, herby, and well-seasoned.
- Assemble the Sandwiches: Lay out 12 slices of bread on a clean work surface. Using an offset spatula or a butter knife, spread a thin, even layer of the herbed cream cheese mixture all the way to the edges of each slice of bread. This layer of fat acts as a barrier, further protecting the bread from any residual cucumber moisture.
- Layer the Cucumbers: Arrange the blotted cucumber slices in a single, slightly overlapping layer over the cream cheese on 6 of the bread slices.
- Top the Sandwiches: Place the remaining 6 cream-cheesed bread slices on top, spread-side down, to complete the sandwiches. Press down gently to seal them.
- Trim the Crusts: Using a long, sharp serrated knife, carefully slice the crusts off all four sides of each sandwich. A serrated knife prevents you from squishing the soft bread. For the cleanest cuts, wipe the blade between each slice.
- Cut and Chill: Cut each large sandwich into four triangles (diagonally both ways) or three “fingers” (vertically). For the best flavor and cleanest presentation, place the sandwiches on a platter, cover them loosely with a damp paper towel and then plastic wrap, and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the sandwiches to firm up, making them even more delicious.
Nutrition
- Serving Size: One Normal Portion
- Calories: 75 kcal