For the Cucumber Cream Cheese Filling
- 4 slices soft white or brioche sandwich bread
- 4 oz cream cheese, softened to room temperature
- 1 tbsp fresh dill, finely chopped
- ½ tsp lemon juice
- 1 English cucumber, thinly sliced into rounds
- 1 pinch of fine sea salt & cracked black pepper
For the Classic Chicken Salad Filling
- 4 slices soft whole wheat or multigrain sandwich bread
- 1 cup cooked chicken breast, finely shredded or diced
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp celery, finely minced
- 1 tbsp dried cranberries or green grapes, chopped (optional)
- Salt & black pepper to taste
For the Creamy Egg Salad Filling
- 4 slices soft white sandwich bread
- 3 hard-boiled eggs, peeled and finely mashed
- 2 tbsp mayonnaise
- 1 tsp chives, finely chopped
- ½ tsp yellow or Dijon mustard
- 1 pinch of paprika, salt & black pepper to taste
