Ingredients:
Cucumber Dill Sandwich:
4oz cream cheese, softened
lemon zest
1 pinch salt
dill, chopped
6 slices potato bread
Salmon Sandwich
1 package of smoked salmon
1/2 cucumber
2oz cream cheese
dill, chopped
1 pinch salt
6 slices pumpernickel bread
Egg sandwiches
4 eggs, hard-boiled
2 tbsp butter, softened
1 tbsp mayonnaise
1 pinch paprika
6 slices potato bread
Cranberry Chicken Sandwich
3 chicken breasts, boneless
1/4 tsp thyme
3 tbsp olive oil
2oz cranberries
1 sprig watercress
1 tbsp mayonnaise
2 tsp dijon
6 slices potato bread
Vegan Note: use vegan-friendly alternatives
Directions:
For the cucumber dill sandwich:
Chop the dill and combine it with softened cream cheese, lemon zest, and a pinch of salt (this mixture will be used again).
Cut paper-thin slices of cucumber.
Spread cream cheese mixture onto white bread and add cucumber slices. Cut off the crust, then cut rectangles.
For the salmon sandwich:
Spread the same cream cheese mixture from the cucumber dill sandwiches onto the pumpernickel bread.
Add a layer of cucumbers, then salmon.
Cut a circle out of each sandwich.
Transfer some of the cream cheese mixture to a piping bag and pipe a dollop. Add a dill sprig, for garnish.
For the egg sandwich:
Once you've hard-boiled your eggs, remove the shells and mash them in a bowl.
Chop your watercress.
Add butter, mayonnaise, paprika, and watercress to the bowl and mix until combined.
Butter your bread slices and add your egg mixture.
Cut off the crusts and cut into rectangles.
For the cranberry chicken sandwich:
Preheat your oven to 350F. Season the chicken breasts with olive oil, salt, and thyme. Bake for about 30 minutes. Let it cool, rip the cooked chicken and smash it in a bowl. This step can be messy.
In a separate bowl, mix together the mayonnaise and Dijon mustard.
Combine the cranberries, chicken, and mayonnaise and mix until incorporated.
Enjoy!