bread, going all the way to the edges so the sandwiches seal nicely and don’t dry out.
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
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