Vegetable Cream Cheese Finger Sandwiches

1.5 cups assorted vegetables (chopped, such as English cucumber, peeled carrot, bell pepper, watercress, baby spinach, and red onion)

Up to 1 teaspoon dried parsley, chopped fresh chives, chopped parsley, finely chopped garlic, or finely chopped horseradish

1 8-ounce container cream cheese (softened)

dash salt (to taste)

dash pepper (to taste)

2 loaves white bread (such as buttermilk bread)

Directions at thespruceeats.com

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