Selection Of Sandwiches Recipe

Prepare fillings

Thinly slice the tomato. If using lettuce, wash and pat leaves dry. Lightly butter one side of each bread slice (about 1/2 tbs per slice).

Assemble: On 4 buttered slices place 2 slices of ham each, top with tomato slices (2–3 per sandwich depending on thickness). Add lettuce if using. Season with a pinch of black pepper. Top with remaining bread slices, butter-side down.

Cut each sandwich in half diagonally and wrap or plate.

Cook eggs

Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then simmer for 9 minutes for hard-boiled yolks. Transfer to cold water and cool, then peel.

Make filling

Roughly chop the cooled eggs and place in a bowl. Finely slice the spring onions. Add mayonnaise, Dijon mustard, salt and pepper. Stir to combine until slightly chunky but well coated.

Spread filling evenly over 4 bread slices, top with remaining slices. Cut sandwiches in half and serve.

Prep cucumber

Thinly slice the cucumber. If you prefer less moisture, peel and lightly pat slices dry with paper towel.

Assemble

Spread about 1 level tablespoon of cream cheese on 4 bread slices. Top each with 50 g smoked salmon (about 50 g per sandwich), arrange cucumber slices on top, sprinkle with lemon zest, chopped dill if using, and a little black pepper. Close with remaining bread slices.

Trim crusts if desired and cut sandwiches into fingers or halves.

Mix filling

In a bowl combine the grated cheddar, finely chopped red onion, mayonnaise, and English mustard if using. Season with salt and pepper and stir until evenly mixed.

Pile the cheese-onion mix onto 4 slices of bread, press down with the other slices. If you prefer the cheese warmed, spoon filling between two slices and grill each sandwich in a sandwich press or skillet over medium heat for 2–3 minutes per side until cheese softens (optional).

Cut and serve.

Make filling

Drain the tuna and sweetcorn well. In a bowl flake the tuna with a fork, add the sweetcorn, mayonnaise and lemon juice. Season with salt and pepper and stir until combined.

Spread evenly across 4 slices of bread and top with the remaining slices. Cut and serve.

Combine filling

In a bowl combine shredded cooked chicken, chopped cooked bacon, diced celery and mayonnaise. Season with salt and pepper and mix until well combined. Taste and adjust seasoning.

Divide the mixture among 4 bread slices, top with remaining slices. Press gently, cut in half, and serve.