Step 1

in a small bowl, combine cream cheese, fresh dill, lemon zest, and lemon juice. Add enough kosher salt and pepper to taste.

Step 2

butter each slice of bread (prevents sogginess.) Lay slices with butter-side-up on a work surface. Evenly distribute the cream cheese mixture onto each slice. Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.

Step 3

when ready to serve, slice into 4 triangles per sandwich. Cover and chill any leftovers.