Ingredients:

  • 1 large English Cucumber, thinly sliced (approx. 300g)
  • 0.5 tsp sea salt
  • 8 oz full-fat cream cheese, softened (225g)
  • 2 tbsp Greek yogurt (30g)
  • 1 tbsp fresh dill, finely chopped (4g)
  • 1 tbsp fresh chives, minced (4g)
  • 0.5 tsp garlic powder (2g)
  • 1 tsp lemon zest, finely grated (2g)
  • 0.25 tsp cracked black pepper (1g)
  • 10 slices Pullman-style white bread (approx. 250g)

Instructions:

  1. Slice the cucumber. Aim for rounds about 2mm thick. Note: Consistency helps the sandwiches stack evenly.
  2. Lay the slices on a tray lined with paper towels and sprinkle with the 0.5 tsp sea salt. Let them sit for 10 minutes until beads of water cover the surface.
  3. In a bowl, combine the 8 oz cream cheese, 2 tbsp Greek yogurt, dill, chives, garlic powder, lemon zest, and pepper.
  4. Whip until velvety. Use a fork to mash and stir until the herbs are evenly speckled throughout.
  5. Pat cucumbers dry. Use another paper towel to firmly press down on the slices, removing all the surface moisture.
  6. Lay out your 10 slices of Pullman bread.
  7. Apply the barrier. Spread a generous, even layer of the cream cheese mixture on one side of every slice. Note: This ensures every bite is seasoned and protected from moisture.
  8. Layer the crunch. Arrange the cucumber slices on 5 of the bread slices, overlapping them slightly like shingles.
  9. Close and trim. Top with the remaining bread slices. Use a serrated knife to gently saw off the crusts until the edges are clean and white.
  10. Slice and serve. Cut into triangles or rectangles and serve immediately while the bread is still soft and the filling is cool.