Trim the ends off each cucumber and slice lengthwise on a mandoline. Slice slowly and carefully – mandoline blades are sharp! Our mandoline has three settings; we use the 2nd level (2.5 mm).

Mix 1 tsp Lakeshore Shallot & Herb seasoning into the whipped cream cheese. Regular cream cheese would also work, but we’ve found the whipped cream cheese easier to mix because of its lighter texture.

Lay out six slices of bread and spread a thin layer of the cream cheese mixture on each slice using an offset spatula.

Place three thin slices of cucumber horizontally on half of the bread. Then place three slices of cucumber vertically on top of the horizontal ones. Sprinkle lightly with flaked sea salt.

Top sandwich with the other slice of bread. Trim of the crust of each sandwich and slice vertically in thirds. Repeat with the remaining cucumbers and bread.