4 slices white bread ((or any other choice) thin sliced)
2 oz cream cheese (room temperature (or good quality butter, less))
½ cucumber (organic, English, thinly sliced)
Instructions:
Peel the cucumber, and slice it thinly. I used a simple OXO slicer for quick, even slices.
Spread soft/room temperature cream cheese or butter on two slices of bread.
Arrange the cucumber slices, overlapping slightly, on one slice of bread and top with the other.
Slice off the edges with a sharp serrated knife, wiping with a damp paper towel after each cut. Next, cut into fingers (or triangles). Whether you cut them into fingers or triangles, you'll end up with two finger sandwiches.
If you need to make cucumber sandwiches ahead of time, keep them in a sealed container with a paper towel inside for a few hours, and refrigerate them.