Step 1

Preheat oven to 350 degrees F. Season chicken breasts with olive oil, salt and thyme. Bake for about 30 minutes. Let cool, rip cooked chicken into roughly 1 ½ inch pieces.

Step 2

Halve the cranberries and smash in a bowl. This step is messy!

Step 3

In a separate bowl, mix together mayonnaise and dijon mustard.

Step 4

Combine cranberries, chicken, mayonnaise mixture until incorporated.

Step 5

Butter sliced white bread bread. Add chicken mixture and a layer of watercress. Cut off the crusts and slice into rectangles.

Step 6

Chop dill. Combine with softened cream cheese, lemon zest and a pinch of salt. (This mixture will be used again).

Step 7

Cut paper thin slices of cucumber.

Step 8

Spread cream cheese mixture onto white bread and add cucumbers slices. Cut off crusts, then cut rectangles.

Step 9

Spread the same cream cheese mixture from the cucumber dill sandwiches on to pumpernickel bread.

Step 10

Add a layer of cucumbers, then salmon.

Step 11

Cut a circle out of the sandwich.

Step 12

Transfer some of the cream cheese mixture to a piping bag and pipe a dollop. Add a dill sprig for garnish.

Step 13

In a bowl, mash hard boiled eggs.

Step 14

Chop watercress

Step 15

Add butter, mayonnaise, paprika and watercress to a bowl. Mix until combined.

Step 16

Butter bread slices. Add egg mixture.

Step 17

Cut off crusts. Cut rectangles.