Ingredients:

  • 8 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp fine sea salt
  • 1/8 tsp cracked black pepper
  • 1 lb English cucumber
  • 12 slices white pullman loaf
  • 1/2 tsp coarse salt
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Slice the cucumber into rounds roughly 1/8-inch (3mm) thick. Lay them on a paper towel, sprinkle with the coarse salt, and let them sit for 20 minutes. Gently pat them dry with another paper towel to remove the released water.
  2. In a medium bowl, beat the softened cream cheese and butter together until light and fluffy. Stir in the lemon juice, chopped dill, garlic powder, salt, and pepper. Mix until the herbs are evenly distributed and the texture is smooth.
  3. If using melted butter, lightly brush each slice of bread first. Apply a generous, even layer of the cream cheese mixture to both slices of bread, ensuring you reach the very edges.
  4. Overlap the cucumber slices in a tight, shingled pattern across one slice of bread. Close the sandwich and trim the crusts using a serrated knife.