Ingredients
Scale
For the Cucumber:
- 1 large English cucumber (about 12 inches long)
- 1 teaspoon kosher salt
For the Herb Spread:
- 8 tablespoons (1 stick) unsalted butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
For Assembly:
- 12 slices white sandwich bread (or whole wheat if preferred)
- Fresh dill sprigs for garnish (optional)
Instructions
- Slice the cucumber into very thin rounds, about ⅛-inch thick. A mandoline makes this easier, but a sharp knife works fine.
- Place the cucumber slices in a colander set over a bowl. Sprinkle with 1 teaspoon kosher salt and toss gently to coat. Let sit for 15-20 minutes to draw out excess moisture.
- While the cucumbers drain, make the herb spread. In a medium bowl, beat the softened butter and cream cheese together until light and fluffy, about 2 minutes with a hand mixer or vigorous whisking.
- Add the chopped dill, chives, lemon juice, garlic powder, pepper, and salt. Mix until everything is well combined and the herbs are evenly distributed throughout.
- Pat the cucumber slices completely dry with paper towels or a clean kitchen towel. This step is crucial for preventing soggy sandwiches.
- Lay out all 12 slices of bread on a clean work surface. Spread a generous layer of the herb mixture on each slice, going all the way to the edges.
- Arrange cucumber slices in a single layer on 6 of the bread slices. Overlap them slightly to cover the entire surface.
- Top with the remaining 6 slices of bread, spread-side down. Press down gently to help everything stick together.
- Using a sharp serrated knife, trim off all four crusts from each sandwich. Cut each sandwich into 4 rectangles or triangles.
- Arrange on a serving platter. If you want to get fancy, garnish with small sprigs of fresh dill.
- For best results, cover the sandwiches with a slightly damp paper towel and refrigerate for 30 minutes before serving. This helps the flavors meld and the bread stays moist.
- These are best enjoyed the day they’re made, but they’ll keep covered in the refrigerator for up to 4 hours before serving.
- Prep Time: 15 minutes
- chill time: 30 minutes
