Radish and Cucumber Open-Faced Sandwiches


3 oz cream cheese at room temperature
Finely chopped fresh dill to taste
4 thin slices dense, whole grain bread, crusts removed
2-3 French breakfast radishes, very thinly sliced
1 Persian cucumber, very thinly sliced using mandolin if desired
Coarse finishing/sea salt

Combine cream cheese and dill (this step can be done ahead and mixture refrigerated). Just before serving, cut bread slices into rectangles approximately 1" wide. Spread a thin layer of the cream cheese mixture on each piece. Alternating between radishes and cucumbers, place several slices on each piece of bread. Top with a sprinkling of finishing salt. Serve immediately.