Place cucumber slices onto the bread, one slice of cucumber per slice.
Lightly sprinkle each cucumber sandwich with dill weed, just enough to garnish.
Store in an airtight container and keep refrigerated until ready to serve.
Notes
You can make these up to a day ahead. The cucumber can begin to sweat over time, causing them to look less appetizing, so I recommend making them no earlier than the evening before.
I usually get the flavored whipped cream cheese in a tub. It's easy to spread and the garden vegetable flavor has colorful flecks of veggies in it, which helps add some color.