Ingredients

   
4 slices soft white bread
½ cucumber, sliced paper-thin (mandoline ideal)
2 tbsp cream cheese, softened
1 tbsp salted butter, softened
  fresh dill or mint
  flaky salt and white pepper

Steps

  1. Slice cucumber very thin. Lightly salt, lay on paper towel 10–15 minutes to draw out moisture. Pat dry.

  2. Butter one side of each bread slice. Spread cream cheese on two of them.

  3. Layer cucumber on the cream cheese slices. Season with white pepper, add herbs.

  4. Close sandwiches. Cut off crusts. Cut into triangles or fingers.

Notes

  • The butter layer prevents sogginess — don’t skip it.
  • Salting and draining the cucumber is the key step. Without it, soggy within an hour.
  • Make up to 2 hours ahead; cover with a damp paper towel and cling film.
  • Herb variations: dill, mint, chives, or tarragon all work.
  • Use the softest, plainest white bread you can find. Thick-sliced artisan bread is wrong here — you want pillowy and thin.
  • For a crowd, scale up and assemble assembly-line style: butter all slices, cream cheese all slices, cucumber, season, close, trim, cut.