Divide cream cheese equally into 3 small bowls. In first bowl, mix dill and capers into cheese. In second bowl, mix in lemon zest, lemon juice and pepper seasoning. In third bowl, mix in honey mustard.
To make smoked salmon sandwiches, spread dill-caper cream cheese onto 6 slices of bread. Lay smoked salmon on 3 of the slices. Top with remaining 3 prepared slices. Cut off crusts; slice each sandwich into triangular quarters.
To make cucumber sandwiches, spread lemon cream cheese onto 6 bread slices. Lay cucumber slices onto 3 slices; top with arugula. Top with remaining 3 prepared bread slices. Cut off crusts; slice each sandwich into 4 rectangular "fingers".
To make ham sandwiches, spread honey mustard cream cheese onto remaining 6 slices of bread. Lay ham onto 3 slices; top with remaining bread slices. Cut off crusts; slice each sandwich into square quarters. Arrange sandwiches on platter to serve. (To store in refrigerator 1 to 24 hr. ahead, place sandwiches in single layer on baking sheet, cover with damp tea towel and seal tightly with plastic wrap.)
Garnish sandwich platter with herbs, olives, mini pickles or grape tomatoes.