You can make this recipe with shop bought gluten free bread which really cuts down the preparation time. I missed ‘creamy’ sandwich fillers when I had to stop eating dairy so this is my attempt to make something to replace that. I have used fresh basil with the egg rather than the traditional cress. Basil just has such a lovely fresh fragrant flavour and just makes every dish you use it in more exciting (well, I think it does!)
I also used these sandwiches in my recipe to make my gluten and dairy free afternoon tea.