Directions

1. Finely chop the peeled half cucumber and place in a fine mesh sieve and toss with the salt. Allow to drain about 10 minutes. Press solids to extract as much cucumber juice as possible; you should have 2-3 tablespoons. Combine cucumber juice and cream cheese in a small bowl. Beat with a mixer until smooth. Season with salt to taste.
2. Spread cream cheese mixture on each slice of bread. Arrange cucumber slices, slightly overlapping on half of the bread slices. Top with remaining bread. Trim crusts from bread and slice each sandwich in half on the diagonal, and then in half again to create triangles. Serve immediately or cover with damp paper towel and plastic wrap and refrigerate for up to 12 hours.