In a mixing bowl, combine ¾ cup of softened cream cheese, ¼ cup of sour cream (or mayonnaise), 2 tablespoons of finely chopped dill, and a pinch of kosher salt. Blend until smooth and creamy.

Lay out 8 slices of sandwich bread (crusts removed) on a cutting board. Spread the creamy herb mixture on one side of each slice.

Slice half of a fresh English cucumber thinly, about 1/8 inch thick. Layer the cucumber slices over half of the spread-covered slices.

Place the remaining slices of bread, spread side down, on top of the cucumbers, pressing gently to secure.

Trim the crusts with a serrated knife if desired, and cut each sandwich into four pieces.

Arrange sandwiches on a serving dish, garnishing with extra sprigs of dill or cucumber slices if desired.