Ingredients
Method
- Line a baking sheet with paper towels and spread the cucumber slices in a single layer. Lightly sprinkle with salt and let rest for 20 minutes. Pat the slices dry with more paper towels. Taste one slice and add a pinch more salt if it seems bland.
- Lay the bread slices on a cutting board and generously spread one side of each slice with softened butter or cream cheese, using about 1 to 2 teaspoons per slice depending on the bread size.
- Overlap the cucumber slices evenly on half of the bread slices, covering the bread completely. If the slices are very thin, add a second layer; for thicker slices, one layer is enough. The filling should be about 1/4 inch thick. Sprinkle with pepper and add any optional herbs or lemon zest. Top with the remaining bread slices, spread-side down.
- Press down firmly on each sandwich to compact it, then trim off the crusts with a sharp knife. Cut the sandwiches into rectangles, triangles, or small squares, keeping the edges neat.
- Arrange the sandwiches on a platter or plate and serve immediately, or cover and chill until ready to serve.
Nutrition
Notes
For the best texture, use very thin bread so the cucumber stays the star. Cream cheese gives a tangier flavor, while butter offers richness. If making ahead, assemble the sandwiches up to 2 hours in advance, cover with damp paper towels, and refrigerate. To avoid soggy bread, make sure the cucumber slices are thoroughly dried after salting. For a California twist, substitute thinly sliced sourdough and add a few avocado slices. Leftover sandwiches can be stored in an airtight container in the fridge for up to one day, though they are best enjoyed fresh. Cutting the crusts off just before serving keeps the edges from drying out.