Tiny Cucumber Sandwiches in 25 Minutes

Instructions:

1. Slice the English cucumber into thin rounds, approximately 1/8 inch thick.
2. Lay the cucumber slices on a paper towel, sprinkle with 1/2 tsp (3g) of kosher salt, and let them sit for 5–10 minutes to draw out moisture.
3. Pat the slices firmly with another paper towel until they are tacky and not wet.
4. In a small bowl, whip together the cream cheese, 2 tbsp (30g) butter, chopped dill, lemon juice, garlic powder, and salt until smooth.
5. Spread a very thin layer of softened butter on each of the 10 bread slices, ensuring coverage to the very edges.
6. Apply a generous layer of the herbed cream cheese spread over the butter layer on each slice.
7. Layer the patted-dry cucumber slices over the spread in a single, overlapping layer.
8. Place a second slice of bread, butter-side down, on top of the cucumbers.
9. Trim the crusts off all four sides of the sandwiches using a sharp knife.
10. Cut each sandwich into four small squares or triangles to create tiny finger-food portions.