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 here.
- 1½ tsp white peppercorns
- 12 slices soft sandwich bread
- 2 telegraph cucumbers, peeled and thinly sliced crossways on a mandolin
Herbed cream cheese
- 20 gm softened cream cheese
- ¼ cup (firmly packed) dill
- ¼ cup coarsely chopped chives
- 1Coarsely 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).
- 2Meanwhile, 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.
- 3Spread 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.