Slice the cucumber into 24 rounds, each of which should be roughly 1/4-inch thick, placing them in a single layer between two kitchen towels to help absorb some of their extra moisture. Place a cutting board over the top of the upper towel to help press some of the extra moisture out. Let sit 5 minutes.
Mix the cream cheese and dill in a small bowl, before spreading it over half the cucumber slices. Sprinkle your freshly ground black pepper over the top before completing with the other half of the cucumber slices on top. Secure the cucumber sandwiches with toothpicks and serve.
Customize as you see fit, but few combinations are better than cream cheese, dill, and black pepper. I've had luck with mint, basil, and other savory seasonings as well, however. And while these are obviously great with tea, feel free to have them anytime you'd like, or for any occasion.
Two kitchen towels
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