Step 1: Prepare the cucumber. Wash and thinly slice the English or Persian cucumber. Lay slices out on paper towels, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out excess moisture.
Step 2: While cucumbers drain, prepare the cream cheese spread. In a medium bowl, combine softened full-fat cream cheese, finely chopped fresh dill, lemon juice, a pinch of salt, and a dash of black pepper. Mix until smooth and creamy.
Step 3: Gently pat the salted cucumber slices completely dry with fresh paper towels.
Step 4: Lay bread slices on a clean surface. Generously spread a layer of the dill cream cheese mixture evenly over one side of each slice of bread, going all the way to the edges.
Step 5: Arrange the dried cucumber slices neatly over half of the cream cheese-spread bread slices, overlapping slightly to cover the entire surface.
Step 6: Top the cucumber-laden bread slices with the remaining cream cheese-spread bread slices, spread-side down. Gently press down to adhere the layers firmly.
Step 7: Using a sharp, serrated knife, carefully trim the crusts from all four sides of each assembled sandwich.
Step 8: Cut each large sandwich into desired shapes: three rectangular fingers, four squares, or diagonally into four triangles. You can also use small cookie cutters.
Step 9: Arrange finished sandwiches on a serving platter. If not serving immediately, cover tightly with damp paper towels then plastic wrap and refrigerate for up to a few hours before serving.