Peel the cucumber then slice thinly, sprinkle with salt in a sieve and stir gently so that the salt touches all the surfaces. Put the sieve over a bowl and leave for 30 minutes.
Place the eggs in a saucepan, cover with water and gently bring to the boil. Simmer for 11 minutes then drain and cover with cold water. Repeat and let the eggs stand in the water for 5 minutes.
Remove the shells and return the eggs to the water to remove any shell. Leave to drain on kitchen paper for a couple of minutes.
Chop the egg finely, season and mix with the mayonnaise.
Spread softened butter to the edges of the bread
Add a slice of roast beef to one side and spread horseradish sauce or English mustard on the other.
For the egg sandwiches, pile on the mixture and top with fresh mustard cress.
Spread one side of the bread with cream cheese and top the other with smoked salmon.
Tip the cucumber slices on to kitchen paper and pat them dry. Layer the slices
Put the sandwiches together and carefully cut off all the crusts Cut into 3 or 4 fingers.
to soften butter, cut into small pieces and heat in the microwate on low power for 10 second increments
you can reduce the amount of butter by only spreading one half of the sandwich, except for the cucumber ones which need more of a barrier to stop the bread from becoming wet
when picking the bread, choose a square loaf as there will be less wastage when cutting off the crusts
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.