Wash, peel (keep the peels on if you want), and slice the cucumber using a sharp knife.
You can slice them very thin or keep them slightly thick like I do. Cut them into rounds, diagonal slices, or thin strips—just make sure they’re uniform for even layering. For precision and ease, you can also use a mandoline slicer.
Also, mince the green chillies and set them aside.

Add softened cream cheese to a mixing bowl. This step is key—the cream cheese must be soft and spreadable. Let it sit at room temperature for a couple of hours, or microwave it in 5-second bursts until it reaches the right consistency.

Add minced green chillies, and minced garlic to the bowl.

Then add chopped fresh parsley.

Empty a packet of Fresh Success Potato Topping into the bowl. Since it already contains salt, I don’t add any extra salt separately.

Drizzle a little oil over the mixture and mix until everything is well combined. For a bright, tangy touch, you can also add a splash of fresh lemon juice. If you’d like the spread to be extra smooth and easy to spread, use a hand blender to whip it to a creamy consistency.

Cut the edges off the bread slices. The edges can be used to make Pangrattato or croutons.

Generously spread the prepared cream cheese mixture evenly over all the slices. Sprinkle freshly crushed black pepper on top. Chef Tip: For an added barrier against moisture and a richer taste, spread a thin layer of butter first, then top it with the herbed cream cheese.

Place two layers of cucumber slices on half of the bread slices. If you have very thin slices, do two more layers.

Close with the remaining slices to form sandwiches. Press it down, and then cut them using a sharp knife into any desired shape (triangles, rectangles, or squares) and serve. Chef tip - Use a cookie cutter to make fun shapes!