Benedictine Tea Sandwiches in 15 Minutes

Instructions:

1. Peel the English cucumber and finely dice the flesh. Place the diced cucumber in a fine-mesh strainer or wrap in a paper towel and squeeze firmly to remove excess moisture.
2. In a food processor or mixing bowl, combine softened cream cheese, squeezed cucumbers, lemon juice, dill, chives, salt, and pepper. Pulse or stir until smooth while retaining tiny flecks of green.
3. Lightly butter one side of each of the 12 bread slices to create a moisture barrier.
4. Spread a generous layer of the Benedictine mixture onto half of the buttered slices, then top with the remaining buttered bread slices.
5. Using a serrated knife, trim the crusts off all four sides. Cut each sandwich into three equal rectangular fingers or four small triangles to yield 24 pieces.