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.

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

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

Combine cranberries, chicken, mayonnaise mixture until incorporated.

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

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

Cut paper thin slices of cucumber.

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

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

Add a layer of cucumbers, then salmon.

Cut a circle out of the sandwich.

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

In a bowl, mash hard boiled eggs.

Chop watercress.

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

Butter bread slices. Add egg mixture.

Cut off crusts. Cut rectangles.