In a mixing bowl, combine 8 ounces of whipped cream cheese with ¼ cup of sour cream or mayonnaise. Add 2 tablespoons of finely chopped fresh dill and a pinch of kosher salt. Mix until smooth and creamy.

Take slices of soft white or whole wheat sandwich bread and remove the crusts. Spread a layer of the creamy dill mixture evenly on one side of each slice.

Thinly slice an English cucumber and layer the slices over half of the spread-covered bread. Overlap each slice for an even layer.

Place the remaining slices of bread on top of the cucumber-topped pieces, spread-side down. Press down gently to adhere the sandwiches.

Using a serrated knife, trim off the crusts and slice each sandwich into quarters, either rectangles or triangles for easy serving.

Arrange the cut sandwiches on a platter, garnish with cucumber slices or sprigs of dill if desired.