Servings: 2

4 slices thin-sliced, white bread (or any other choice) 4 slices thin-sliced, white bread (or any other choice)
2 ounces, room temperature cream cheese (or good quality butter, less) 2 ounces, room temperature cream cheese (or good quality butter, less)
½ small cucumber, thinly sliced ½ small cucumber, thinly sliced

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.

Take them out of the fridge about half an hour before you serve them as you don't want them to be too cold.  Take them out of the fridge about half an hour before you serve them as you don't want them to be too cold.
Don't keep them uncovered too long or they will become too dry.  Don't keep them uncovered too long or they will become too dry.
Butter is a fine substitution for the cream cheese, in fact it is more original.  Butter is a fine substitution for the cream cheese, in fact it is more original.
**Put Philly in the food processor and whipped until softened. Add Ranch powder dressing mix and pulse until mixed. Taste and adjust to liking. Peel cucumbers and slice thin. Put between paper towel in a container over night. Make the sandwiches the next day.  **Put Philly in the food processor and whipped until softened. Add Ranch powder dressing mix and pulse until mixed. Taste and adjust to liking. Peel cucumbers and slice thin. Put between paper towel in a container over night. Make the sandwiches the next day.