Step 1

Butter the bread slices with the dairy-free butter.

Step 2

Spread the pesto on 2 slices and top each with 2 of the Quorn Vegan Chicken-Free Slices.

Step 3

Add strips of roasted pepper to the other two slices and carefully sandwich together with the pesto slices.

Step 4

Add 2 of the Quorn Vegan Ham-Free Slices to 2 slices of the buttered bread.

Step 5

Add the cheese slices to the remaining 2 slices and sandwich together with the Quorn ones.

Step 6

Use a mandolin or sharp knife to carefully cut the cucumber into thin slices.

Step 7

Add the cucumber to a colander, sprinkle with the salt and leave for 10-15 minutes to release excess water. Rinse and then pat dry with a kitchen towel.

Step 8

Meanwhile, combine the olive oil, lemon juice, garlic granules and extra salt and pepper in a small bowl.

Step 9

Arrange the cucumber on 2 slices of the buttered bread and use a pastry brush to apply a thin coat of the marinade to the cucumber. Sandwich with the remaining slices.

Step 10

Use a large sharp knife to trim the edges of each sandwich. Make sure the edges are neat, removing the crust completely and that you retain a symmetrical square.

Step 11

For classic finger sandwiches, simply slice into three uniform strips. For triangles, cut diagonally in both directions. For squares, simply quarter.

Step 12

Serve immediately, or arrange on a large tray, sprinkle with a little water and cover with cling film for up to 24 hours in the fridge.