The first time I made cucumber sandwiches was for a friend's bridal shower several years ago. She wanted an English tea theme. I had served my mom's homemade banh pa te so (Vietnamese pate chaud), mini muffins, cake, tuna salad sandwiches, and cucumber sandwiches.
The cucumber sandwiches were a sidenote, a nod to the fact that we were having an afternoon tea and I didn't think much of it. Little did I know they ended up being the most popular item. Apparently the following day, my friend's future sister-in-law brought her mother over so she could sample some too, but there weren't any leftovers.
For 8 small sandwiches, you'll need:
4 slices of white bread, crusts removed (I prefer potato or buttermilk bread for softness.)
A couple inches of seedless English cucumber, sliced as thinly as possible.
After slicing the English cucumber as thinly as possible, lightly sprinkle salt over the slices and set aside.
Butter one slice of bread. Apply cream cheese to the other slice.
Layer the cucumber slices on one slice of bread, and place the other slice over the top. Trim the crusts.
You can cut the sandwiches into rectangles or squares. I like slicing mine on the diagonal in half and then quarters to create little triangles.