Sandwich sushi

Chicken and egg fillings

• 500 g water
• 2 eggs
• 150 g chicken tenderloins
• salt, to season
• ground black pepper, to season
• 20 g mayonnaise (see Tips)

Herb spread

• 6 sprigs fresh flat-leaf parsley, leaves only
• 2 spring onions/shallots, trimmed and cut into pieces
• 250 g cream cheese, softened

Assembly

• 8 slices bread, crusts removed (see Tips)
• ¼ yellow capsicum, cut into thin slices
• ½ celery stalk, cut into very thin slices
• salt, to season
• ground black pepper, to season
• 5 - 10 fresh baby spinach leaves
• 4 slices Gouda cheese
• 5 - 10 slices Lebanese cucumber, peeled into ribbons