Cucumber Sandwiches

Ingredients

• 1 small (about 8 oz.) English cucumber, thinly sliced (about 2 cups)
• 1/2 tsp. kosher salt
• 4 oz. cream cheese, softened
• 1 Tbsp. mayonnaise
• 1/2 tsp. grated lemon zest (from 1 lemon)
• 1 Tbsp. chopped fresh dill
• 1 Tbsp. chopped chives
• 8 (3/4-oz.) firm white bread slices (such as Pepperidge Farm)

Instructions

1. Salt cucumber slices: Toss together cucumber slices and salt in a medium bowl until thoroughly coated.
2. Roll cucumber slices to absorb moisture: Spread cucumber slices in an even layer on a clean kitchen towel. Roll up towel; let stand while preparing remaining ingredients and until moisture is absorbed from cucumber slices, about 10 minutes.
3. Make cream cheese spread: While cucumbers stand, stir together cream cheese, mayonnaise, and lemon zest in a medium bowl until smooth. Stir in dill and chives.
4. Assemble sandwiches: Place bread slices on a cutting board; spread about 1 tablespoon cream cheese mixture on each bread slice. Unroll towel; divide cucumber slices evenly among 4 bread slices. Top with remaining 4 bread slices, cream cheese side down, pressing lightly. Slice off crusts, and cut each sandwich into 4 triangles or 4 “fingers.” Serve immediately, or wrap tightly, and refrigerate for up to 4 hours. Whipped Feta and Mint Cucumber Sandwiches Proceed with recipe as directed in Step 1. In Step 2, increase mayonnaise to 2 tablespoons, and omit cream cheese, lemon zest, dill, and chives. Process mayonnaise, 4 ounces feta cheese , 2 tablespoons chopped fresh mint leaves , 1 teaspoon honey , and 1 small grated garlic clove in a food processor until mostly smooth, about 2 minutes. With food processor running, drizzle in 1 to 2 tablespoons feta brine (or water) through food chute until a creamy, spreadable consistency, about 1 minute. In Step 3, omit white bread slices, and substitute 8 whole-wheat bread slices ; spread about 1 tablespoon feta mixture on each bread slice. Proceed with recipe as directed. Spicy Roasted Pepper Cucumber Sandwiches Proceed with recipe as directed in Step 1. In Step 2, reduce cream cheese to 3 ounces, and omit mayonnaise, lemon zest, dill, and chives. Process cream cheese , 1/4 cup jarred roasted red bell pepper (drained and patted dry), 1 teaspoon chopped fresh oregano , 3/4 teaspoon kosher salt , 1/4 teaspoon each smoked paprika and black pepper , and 1/8 to 1/4 teaspoon hot sauce in a food processor until mostly smooth, about 45 seconds. In Step 3, omit white bread slices, and substitute 8 dark pumpernickel bread slices ; spread about 1 tablespoon red pepper mixture on each bread slice. Proceed with recipe as directed.