Step 1

Let the cream cheese sit at room temp for 1 hour, or microwave in 15-second bursts until soft.

Step 2

Use a hand mixer to beat the cream cheese, mayo, and ranch mix until smooth. Cover and refrigerate for 20 minutes to thicken and blend the flavors.

Step 3

Slice cucumbers 1/4th-inch thick using a mandoline or sharp knife. Thinly slice the avocado and drizzle with lemon juice to keep it from browning.

Step 4

Lightly toast the bread if you’d like. Let it cool. Spread the cream cheese mixture on both slices of each sandwich.

Step 5

Add cucumbers to one side. Sprinkle with cracked pepper and herbs if using. Add avocado to the other side, then top with lettuce. Press the slices together. Cut in half and enjoy right away.