Cucumber Sandwich Recipe

Place 1 large thinly sliced English cucumber in a large fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Let the cucumbers rest and drain, tossing occasionally, 30 minutes to 1 hour.

Place 12 ounces room temperature cream cheese, 1 1/2 tablespoons minced dill, 1 1/2 tablespoons minced chives, 3 tablespoons mayonnaise, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Stir and fold until evenly combined.

Using an offset spatula, evenly spread 1 1/2 tablespoons of the cream cheese mixture onto 1 slice of the bread, leaving a 1/2-inch border; repeat with a second slice of bread. Shingle 15 slices of the cucumbers on top of one of the bread slices. Close the sandwich with the second slice of bread cream cheese side-down.

Repeat assembling until you have 7 whole sandwiches. Using a serrated knife, cut the crusts off all the sandwiches (these are for snacking!). From here, you can choose to cut each sandwich in half into rectangles or triangles, or quarter each sandwich to form smaller squares or triangles. Stack on a serving platter or cake stand.