Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 2 tbsp Greek yogurt
  • 2 tbsp fresh dill, finely minced
  • 1 tbsp fresh chives, finely snipped
  • 1 tsp lemon zest, freshly grated
  • 0.25 tsp garlic powder
  • 0.5 tsp sea salt
  • 1 large English cucumber
  • 12 slices white pullman bread
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Slice the 1 large English cucumber into thin rounds. Lay them out on a layer of paper towels and sprinkle with 0.5 tsp sea salt. Let them sit for 10 minutes, then firmly pat the tops dry with another towel.
  2. In a medium bowl, combine 8 oz softened cream cheese, 2 tbsp Greek yogurt, 2 tbsp minced dill, 1 tbsp chives, 1 tsp lemon zest, and 0.25 tsp garlic powder. Whisk until the mixture is completely smooth and aerated.
  3. Lay out 12 slices of white pullman bread. Spread a very thin, even layer of 2 tbsp softened unsalted butter across one side of every slice.
  4. Spread a generous layer of the cream cheese mixture over the buttered side of each bread slice. Ensure you reach all the way to the edges.
  5. Arrange the dried cucumber slices on 6 of the bread slices, overlapping them slightly like scales. This ensures every single bite has a crunch.
  6. Top the cucumber laden bread with the remaining 6 slices, herb side down. Press down very gently to help the layers adhere.
  7. Using a sharp serrated knife, trim the crusts off all four sides of each sandwich.
  8. Cut each square sandwich into three vertical fingers or two triangles. Check that the cucumber slices haven't shifted.
  9. Arrange the fingers on a platter, garnish with an extra sprig of dill, and serve immediately. The edges should look sharp and the filling should be snowy white.