June '20 - Cucumber Sandwiches

Ingredients:

2 med-large cucumbers (stripe peeled)
8oz softened or whipped cream cheese
1 pkg hidden valley ranch seasoning (if you can find the dill flavor hidden valley ranch seasoning is soooo good)
fresh dill
smoked paprika
kosher salt
thin sliced bread, flat bread, or sourdough baguette of choice

Method:

So I just saw a video about “milking” a cucumber and how it draws out any potential bitterness and makes them taste extra fresh. I tried it for the first time and not sure if its the reason my cucumber tasted extra delicious but def didn’t hurt. To do this just cut off the end and rub those two exposed ends together in a circular motion until this white frothy stuff starts forming around the edge. Then rinse that off and proceed as usual.
Now I peel my cucumbers in a stripe pattern just because I think it looks nice, but you can also fully peel them or skip all together if you want its not a big deal. Slice your cucumbers into even 3/8” slices and soak them in salted water in the fridge for at least 30mins. You can also do overnight.
Mix your softened or whipped cream cheese with the packet of ranch seasoning and if you want add some fresh chopped dill into the mixture as well.
Now cut the bread of your choice into squares or slices roughly same size as your cucumber rounds. I used a small seeded sourdough demi-baugette this time and since they were oval slices I placed 2 cucumbers on each as you’ll see above. I can no longer find the ultra thin sliced white bread my Grandma always used to make these, but if you are lucky enough to find some that is what I would use. If so then cut the crust off and cut into 4 even squares:)
Spread the cream cheese mixure onto each slice of bread, top with cucumber slice, fresh dill, and a dash of paprika and serve