In a mixing bowl, combine 8 ounces of softened cream cheese, 2 tablespoons of sour cream or mayonnaise, 1 tablespoon of finely chopped dill, and a pinch of kosher salt. Blend until smooth and creamy.

Spread the creamy filling generously on one side of each slice of sandwich bread with a spatula.

Wash and thinly slice the English cucumber or Persian cucumber. Layer these slices over half of the prepared bread slices.

Place the remaining bread slices on top of the cucumber-topped slices, with the spread side facing down. Gently press together.

Using a serrated knife, trim off the crusts and cut each sandwich into quarters.

Arrange the cucumber sandwiches on a serving platter or dish, garnished with dill or cucumber slices if desired.