Chill the Bread for Clean Slices: Arrange all bread slices evenly on a parchment-lined baking sheet. Place the tray in the freezer and let the bread chill for at least 60 minutes. This step firms up the bread, making it much easier to cut neat sandwiches later without crushing.
Prepare the Dill-Infused Cream Cheese Spread: In a mixing bowl, combine the softened cream cheese with dried dill, garlic powder, salt, pepper, lemon juice, and sliced green onion. Whisk thoroughly until the mixture is smooth, evenly flavored, and soft enough to spread effortlessly.
Slice the Cucumber Thinly: If preferred, peel the cucumber to remove the skin, then use a sharp knife or mandoline to cut it into very thin, even slices. Thin slices ensure the sandwich stays light and easy to bite.
Assemble the Sandwiches: Remove two bread slices from the freezer at a time. Spread about 1.5 tablespoons of the dill cream cheese mixture evenly over the entire surface of each slice. Layer one slice with the cream cheese facing up, add a layer of cucumber slices, and place the second slice on top, cream cheese side down, forming a sandwich.
Trim and Cut for Serving: Carefully cut off the crusts using a sharp knife to create clean edges. Then slice each sandwich into two or four smaller pieces, depending on your preference for finger foods or more substantial bites. Garnish with any extra cucumber slices if desired. Serve within 1 to 2 hours for the freshest flavor and best texture.
