Can it truly be said to be a party in the 1960s without a
cream-cheese sandwich? We've gone with a seeded sandwich loaf for
texture, but classic sliced white would be the orthodox choice
1½ tspwhite peppercorns12slices soft sandwich bread2telegraph cucumbers, peeled and thinly sliced crossways on a mandolinHerbed cream cheese20 gmsoftened cream cheeseFinely grated rind of ½ lemon¼ cup(firmly packed) dill¼ cupcoarsely chopped chives
Coarsely grind peppercorns with a mortar and pestle, then transfer two-thirds to a bowl, add cucumber and 1½ tsp sea salt, toss to combine, transfer to a colander and stand until liquid begins to seep from cucumber (10-15 minutes). Gently squeeze excess liquid from cucumber and refrigerate until required (up to 3 hours).
Meanwhile, for herbed cream cheese, combine ingredients and remaining ground peppercorns in a small food processor, season to taste and process to just combine. Set aside at room temperature until required.
Spread bread slices thickly with herbed cream cheese, top half the bread with overlapping cucumber slices, then sandwich with remaining bread, cream cheese-side down. Gently trim crusts with a serrated knife, then cut into squares, triangles or fingers. Place sandwiches on a tray, cover with dampened paper towels, wrap in plastic wrap and refrigerate until ready to serve. Sandwiches can be made up to 2 hours ahead.