|Butter/Margarine||3⁄4 Ounce (20 Grams)|
|Wholemeal bread slice||4 1⁄2 , crusts removed (Fresh)|
|White bread slice||4 1⁄2 , crusts removed (Fresh)|
|Garlic cream cheese||4 Ounce (100 Grams)|
|Snipped chives||1 Tablespoon, freshly snipped|
|Freshly ground black pepper||To Taste|
|Cucumber||3 Inch, sliced|
|Eggs||2 , hardboiled and shelled (Size 3)|
|Mustard and cress||10 Ounce (1 Carton)|
|Watercress||1 Tablespoon (For Garnish)|
|Tomato||1⁄2 (For Garnish)|
Butter bread and cut whole slices in half lengthways to fit bases of six 1/4 pint/150 ml loaf tins.
Line bases of three tins with wholemeal bread and three with white.
Mix cream cheese and chives, season, then spread half over wholemeal bread in tins.
Top with half of the cucumber and another layer of wholemeal bread.
Repeat layers once more, topping with a slice of bread, buttered side down.
Cover and chill for 1 hr.
Roughly chop the hard-boiled eggs in a bowl.
Add mayonnaise, then season to taste and mix well.
Repeat the method for the sandwiches above, but using white bread and egg mayonnaise in place of the cream cheese, and mustard and cress in place of the cucumber.
Turn out of tins, slice, garnish and serve.
If preferred, use two 1 lb/450 g loaf tins to make 2 large Loaf Sandwiches instead of 6.