Ingredients:

  • 1 English cucumber (450g)
  • 1 tsp kosher salt
  • 8 oz cream cheese, softened (225g)
  • 2 tbsp mayonnaise (30g)
  • 1 tbsp fresh dill, finely chopped (15g)
  • 1 tbsp fresh chives, finely chopped (15g)
  • 1/4 tsp black pepper (1.5g)
  • 1 pinch salt (0.5g)
  • 1 loaf white pullman bread (450g)
  • 2 tbsp unsalted butter, softened (30g)

Instructions:

  1. Slice the cucumber crosswise into 1/8-inch thick rounds. Place them in a colander, sprinkle with the kosher salt, and toss gently. Let them sit for 15 minutes, then pat thoroughly dry with paper towels until no surface moisture remains.
  2. In a small bowl, whip together the softened cream cheese, mayonnaise, dill, chives, pepper, and salt until the mixture is completely smooth.
  3. Lay out the bread slices. Optionally apply a thin layer of softened butter as a moisture barrier.
  4. Spread a generous, even layer of the herb cream cheese from edge to edge on the bread.
  5. Layer the dried cucumber slices in an overlapping shingle pattern and top with a second slice of bread.
  6. Using a serrated knife, trim the crusts off precisely. Cut each sandwich into three equal finger strips or four small triangles.