Arrange very thin slices of cucumber over half of the bread slices, overlapping them slightly so you have a solid layer that will show a bright green edge once cut. Keep the cucumber slices in a single layer so the sandwiches stay neat and easy to bite.
Top the cucumber-covered slices with the remaining bread, cream cheese side down, to form sandwiches. Press gently with your palm so they hold together without squishing out the filling.
Using a long, sharp knife, trim off all the crusts from each sandwich to create neat, soft squares. Wipe the knife with a damp cloth as needed so the cuts stay clean.
Cut each crustless sandwich into 2–4 small pieces—either rectangles or triangles—depending on how dainty you’d like them for your tray. Arrange the pieces closely together on a serving tray so the creamy filling and bright green cucumber edges are visible from above.
Cover the tray tightly with plastic wrap and refrigerate for at least 30 minutes before serving so the sandwiches chill and the flavors settle. Keep chilled until you’re ready to set them out at the potluck, and expect the tray to empty before anyone even announces that it’s time to eat.
Variations & Tips
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