Ingredients:

  • 1 loaf thin-sliced White Pullman bread (approx. 8 slices used for 24 fingers)
  • 1 loaf thin-sliced Whole Wheat bread (approx. 8 slices used for 24 fingers)
  • 4 oz Neufchâtel cheese, softened
  • 1 large English Cucumber, paper-thin slices
  • 1 tbsp Fresh mint, finely chiffonaded
  • 0.25 tsp Sea salt
  • 1 tsp White balsamic vinegar
  • 4 large Eggs, hard-boiled and finely minced
  • 3 tbsp Plain non-fat Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tbsp Fresh chives, snipped
  • 1 pinch Smoked paprika
  • 4 oz Smoked Salmon
  • 2 tbsp Capers, drained
  • 4 sprigs Fresh dill
  • 1 tsp Fresh lemon juice

Instructions:

  1. Prep the cucumber. Slice the English cucumber into paper thin rounds using a mandoline. Toss them in a bowl with 1 tsp white balsamic and 0.25 tsp sea salt. Note: Let them sit for 5 minutes, then pat them completely dry with a paper towel to remove excess moisture.
  2. Mix the egg base. In a small bowl, mash the 4 minced hard boiled eggs with 3 tbsp Greek yogurt, 1 tsp Dijon, 1 tbsp chives, and a pinch of smoked paprika. Mix until the texture is creamy and uniform.
  3. Soften the barrier. Whisk the 4 oz Neufchâtel cheese until it is silky and easily spreadable. If it's too cold, it will tear your bread.
  4. Create the mint layer. Stir the 1 tbsp chiffonaded mint into half of the softened Neufchâtel. This will be the base for your cucumber sandwiches.
  5. Apply the moisture guard. Lay out your bread slices in pairs. Spread a thin, even layer of the plain or herbed Neufchâtel on every single slice of bread, making sure to reach the very edges.
  6. Layer the fillings. On one side of the bread pairs, add your fillings: shingled cucumbers, the egg mixture, or the 4 oz smoked salmon topped with 2 tbsp capers, dill, and a drop of lemon juice.
  7. Close the sandwiches. Top with the matching bread slice. Press down very gently with the palm of your hand until the filling feels anchored to the spread.
  8. Trim the crusts. Using a sharp serrated knife, saw off the crusts in one clean motion. Note: Wipe the knife blade with a damp cloth between every cut to keep the edges pristine.
  9. The final cut. Slice each square into three even fingers or two triangles. You should see distinct, colorful layers and clean bread lines.
  10. Chill briefly. Place the finished sandwiches on a tray and cover with a slightly damp (not wet) paper towel for 10 minutes before serving.