Ingredients
Method
- Arrange the cucumber slices in a single layer on a baking sheet lined with paper towels. Sprinkle lightly with salt and let sit for 20 minutes. Press with additional paper towels to blot dry, then taste a slice and add a pinch more salt if needed.
- Lay all bread slices on a cutting board. Using a small spatula, spread one side of every slice with a generous layer of softened butter or cream cheese, using about 1 to 2 teaspoons per slice depending on the bread size.
- Arrange the cucumber slices over half of the bread slices, overlapping them so the bread is completely covered. Use two layers if the slices are very thin, or one layer if thick, aiming for a filling about 1/4 inch thick. Dust with pepper and scatter any optional herbs or zest over the cucumbers. Close each sandwich with the remaining bread, buttered side facing down.
- Press down on each sandwich gently but firmly to compact it. With a sharp knife, trim away the crusts using a sawing motion, then slice into rectangles, triangles, or small fingers. Clean edges make the prettiest presentation.
- Place the finished sandwiches neatly on a serving platter or plate and serve immediately, or chill briefly until serving time.
Nutrition
Notes
For a dairy-free version, use softened vegan butter or plant-based cream cheese.
Cream cheese adds tang; butter adds richness. Stick with one or try a mix.
English cucumbers work best because they are low in seeds and moisture. If using regular cucumbers, scoop out the seeds first.
Don't skip the salting step; it removes extra water and keeps the bread crisp.
Assemble up to 4 hours ahead. Cover with a damp paper towel, then plastic wrap, and refrigerate. Trim crusts just before serving.
Serve chilled or at room temperature; they taste best within a few hours.
For a California spin, add a dab of mashed avocado, a sliver of smoked salmon, or a sprinkle of Meyer lemon zest.