Ingredients:

  • 1 large English cucumber (approx. 450g)
  • ½ tsp Kosher salt (approx. 3g)
  • 4 oz reduced-fat cream cheese, softened (approx. 115g)
  • 2 tbsp plain Greek yogurt (approx. 30g)
  • 1 tbsp fresh lemon juice (approx. 15ml)
  • 1 tbsp fresh dill, finely minced (approx. 3g)
  • 1 tbsp fresh chives, finely minced (approx. 3g)
  • ¼ tsp cracked black pepper (approx. 1g)
  • 10 slices whole grain or white sandwich bread (approx. 280g)
  • 1 tbsp unsalted butter, softened (optional, for extra sealing) (approx. 15ml)

Instructions:

  1. Slice the English cucumber crosswise into rounds exactly 1/8 inch (3mm) thick. Note: Consistency ensures every bite is the same.
  2. Arrange slices on a paper towel, sprinkle with salt, and let rest for 10 minutes. until the surface looks glistening.
  3. Pat each slice firmly with a fresh paper towel until bone dry to the touch. Note: This is the most important step for the best cucumber sandwiches recipe.
  4. In a small bowl, combine the softened cream cheese, Greek yogurt, lemon juice, dill, chives, and black pepper.
  5. Stir vigorously until the mixture is smooth and velvety, with no visible lumps of cream cheese.
  6. Spread a thin layer of softened butter on the bread if using, then add a thin, even layer of the herb mixture across two slices of bread, ensuring you reach the very edges.
  7. Layer the dried cucumber slices in an overlapping pattern across the spread. Note: Overlapping prevents gaps and keeps the filling stable.
  8. Top with the second slice of bread and press down gently.
  9. Using a serrated knife, trim the crusts and slice into four small triangles or fingers.