dxd wrote in post #19554911
In your link above, the thin coating of butter is to keep the bread from getting damp, along with putting the cucumber on just before serving. My thought, they may be using so-called English Cucumbers, which have few seeds so maybe have less moisture.
I've pretty much switched over to using the English cucumbers for everything. They do have fewer seeds and are a bit more flavorful. Not sure about the water content, they seem about the same... unle4ss you let them get old. Then they turn soft and wet. I also use a lot of the pickling cucumbers. When a pickle jar runs out, instead of dumping the brine and spices, I slice up a handful of pickling cucumbers, pop them in the jar and in about a week you have more pickles. You can only do it one time, maybe twice, before the brine gets too diluted.