Ingredients
1 loaf soft white sandwich bread, thin-sliced if possible
8 oz plain cream cheese, softened
1/4 cup mayonnaise
2 large seedless cucumbers, very thinly sliced
Directions
Lay the cream cheese out on the counter for about 30 minutes so it softens and is easy to spread. While it softens, wash and dry the cucumbers.
Thinly slice the cucumbers into rounds. Aim for almost see-through slices so they stay tender and bite easily. Pat them dry gently with a paper towel so they don’t make the sandwiches soggy.
In a medium bowl, stir together the softened cream cheese and mayonnaise until the mixture is completely smooth and spreadable. You want a fluffy, creamy texture with no lumps.
Lay out the slices of white sandwich bread on a clean counter or cutting board. If the bread is very soft, you can leave it in a single layer for a few minutes to dry just slightly, which makes spreading easier without tearing.
Spread a thin but even layer of the cream cheese mixture over each slice of bread, going all the way to the edges so the sandwiches seal nicely once cut.
Arrange a single layer of cucumber slices over half of the bread slices, covering the surface but not piling them too thickly. The cucumbers should sit flat so the sandwiches stay neat when cut.
Top each cucumber-covered slice with a second slice of bread, cream cheese side down, to form sandwiches. Press very gently with your palm so everything adheres without squishing the filling out.
Use a sharp knife to trim off all the crusts from each sandwich, creating neat squares. Save the crusts for snacks or breadcrumbs if you’d like.
Cut each crustless sandwich into two triangles (or into four small squares if you prefer bite-size pieces). Wipe the knife with a damp cloth between cuts to keep the edges clean.
Arrange the cucumber sandwich triangles closely together on a silver serving tray or your favorite platter. Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving so they chill and firm up a bit.
Serve the sandwiches slightly chilled. They’re best enjoyed the same day you make them, especially within a few hours, when the bread is still soft and the cucumbers are crisp.