These dainty tea sandwiches are all about crisp, cool cucumber against a herby, tangy spread — fresh dill and chives folded through a lemon-brightened base, with a crack of black pepper to keep things lively. Salting and drying the cucumber first is the trick that keeps every finger sandwich crisp instead of soggy, so the layers stay clean and stackable. Spread edge-to-edge on soft bread and trimmed of crusts, these cut into neat little rectangles or triangles that look as good on a platter as they taste. It's an easy make-ahead option for showers, brunches, or afternoon tea, and it fits neatly into a vegetarian spread without any fuss. Simple, herby, refreshing — exactly what a good cucumber sandwich should be.
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Spread the cucumber slices in a single layer on a paper towel–lined cutting board or sheet pan. Sprinkle evenly with the kosher salt and let stand for 30 minutes, until the slices have released visible moisture. Pat thoroughly dry with additional paper towels.
In a mixing bowl, stir together the vegan cream cheese, dill, chives, lemon juice, and black pepper with a rubber spatula until smooth and evenly combined.
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