Loaded open sandwiches

• rye bread↗12 small slices

  or 6 slices thin, firm bread

• softened butter

  for spreading

• mayonnaise↗6 tbsp tbsp
• cucumber relish↗2 tsp tsp

  or piccalilli

• ham↗2 slices slices

  shredded

• cream cheese↗2 tbsp tbsp
• cucumber↗¼ ¼

  halved, peeled and thinly sliced

• boiled eggs2

  halved and sliced

• frozen north Atlantic prawns100g g

  defrosted

• sliced radishes

  dill sprigs and cress, to garnish

Step-by-step instructions

1. 1

   Trim the crusts from the bread if you like and cut each slice into smaller pieces. Spread each slice with butter and lay out on a board.

2. 2

   Mix 2 tbsp mayonnaise with the cucumber relish and spread over a quarter of the buttered bread slices. Arrange the ham and the radishes over the top. Spread the cream cheese over another quarter and arrange the cucumber and dill on top. Mash the egg with 2 tbsp mayonnaise and spread over another quarter, then top with the cress. Mix the prawns with the remaining mayonnaise and spoon over the remaining bread slices, then grind over a little black pepper. Add a garnish of dill, if you like.