First Step: Soften Cream Cheese. Allow cream cheese to sit at room temperature for about 1 hour, or until softened to facilitate smooth mixing. This step is essential for creating a creamy, spreadable base without lumps.

Second Step: Prepare Cucumbers. Using a sharp knife or mandoline, thinly slice the English cucumber to about 1/8 inch thickness. Place slices in a fine-mesh strainer over a bowl, sprinkle with ½ teaspoon kosher salt, and toss to coat evenly. Let drain for 30 minutes to 1 hour, tossing occasionally to remove excess moisture and prevent soggy sandwiches.

Third Step: Mix Herb Spread. Finely mince fresh dill and chives. In a bowl, combine softened cream cheese, mayonnaise, chopped herbs, garlic powder, remaining salt, and freshly ground black pepper. Stir until mixture is smooth and well incorporated, creating a flavorful herbed spread.

Fourth Step: Assemble Sandwiches. Spread about 1 to 1.5 tablespoons of the herbed cream cheese mixture evenly on one side of each bread slice, leaving a small border around the edges for neatness. Arrange approximately 15 cucumber slices atop half of the bread slices, layering them evenly for a consistent bite. Optionally, sprinkle additional herbs and pepper.

Fifth Step: Complete and Cut. Top the cucumber-covered slices with the remaining bread slices, spread side down, forming complete sandwiches. Press gently to secure layers. Trim off the crusts for a clean, traditional look, then cut each sandwich into finger-sized halves or quarters.

Final Step: Serve or Store. Serve cucumber sandwiches immediately for best freshness. Alternatively, cover tightly and refrigerate for up to 24 hours. If stored, allow sandwiches to sit at room temperature for about 20 minutes prior to serving to enhance flavor and restore ideal texture.