Name: Frenchy Bar et Brasseries Classic Cucumber & Cream Cheese Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 unit English cucumber; 8 oz Cream cheese (softened); 2 tbs Mayonnaise; 2 tsp Fresh dill (finely chopped); 1 tsp Fresh chives (finely snipped); 1 tsp Lemon juice; 1 tsp Kosher salt; 1 tsp Black pepper (freshly ground); 12 slices White sandwich bread (thin-sliced); 2 tbs Unsalted butter (softened, optional for crusts)

Method

Cucumber sandwiches

Prepare the cucumber

Wash the English cucumber well. Using a sharp knife or mandoline, slice the cucumber into very thin rounds (about 1/16"–1/8" thick). If the cucumber has a thick waxy skin, peel it first. Place the slices in a single layer on paper towels, sprinkle lightly with 1/2 teaspoon of the kosher salt, then top with another paper towel and press gently to draw out excess moisture. Let sit for 5–10 minutes, then pat dry.

Make the cream cheese spread

In a medium bowl, combine the softened cream cheese, mayonnaise, chopped fresh dill, snipped chives, lemon juice, the remaining 1/2 teaspoon kosher salt, and freshly ground black pepper. Stir or beat with a spatula until smooth and fully incorporated. Taste and adjust seasoning (add more lemon or salt if desired).

Prepare the bread

If you prefer crustless tea sandwiches (traditional), trim the crusts from each slice of bread with a sharp knife. Optionally, lightly spread the softened unsalted butter on one or both slices of bread before adding the cream cheese — this creates a moisture barrier and a richer flavor. If you like crusts, skip trimming.

Assemble

Spread an even layer (about 1 to 1 1/2 tablespoons) of the cream cheese mixture over six slices of bread. Arrange the cucumber slices in a single overlapping layer on the cream cheese, covering the surface. Season the cucumber layer very lightly with a pinch of black pepper (optional). Top with the remaining bread slices, buttered side down if used.

Finish and cut

Gently press the sandwiches together to adhere. Using a sharp knife, cut each sandwich into quarters (triangles or rectangles) depending on preference. If making tea sandwiches, cut off crusts first and then into small rectangles or triangles. If you notice excess moisture from the cucumber, blot with a paper towel before serving.

Serve or store

Serve immediately at room temperature or chill briefly (15–30 minutes) to firm up. If storing, place sandwiches in an airtight container with a paper towel to absorb moisture and refrigerate; consume within 24 hours for best texture.