PERFECT CUCUMBER AND EGG SANDWICHES

Makes 15 Prep 20 minutes Mash 3 hard-boiled eggs and ⅓ cup mayonnaise together in a bowl. Season to taste. Spread 5 white or wholemeal fresh bread slices with egg mixture. Peel and halve a cucumber, scrape out seeds with a teaspoon, then slice very thinly. Top each of the egg-topped bread slices evenly with cucumber. Divide 2 cups picked watercress between sandwiches. Spread remaining 5 slices of bread with a generous amount of Ballantyne Spreadable. Place on topped bread, spread-side down. Remove crusts. Cut each sandwich into three fingers. Arrange on a serving platter. Cover with plastic wrap and chill until ready to serve.

TIP:

Traditionally, the sliced cucumber is placed in a colander, sprinkled lightly with salt and set aside for 20 minutes. Rinse well and pat dry with paper towel.