Ingredients:

4 hard-boiled eggs, peeled and chopped finely

1/4 cup mayonnaise

1/2 cup watercress leaves, chopped coarsely

1 tbsp celery, finely chopped

a generous squeeze of lemon juice

salt and paprika, to taste

4 thick slices Italian bread

1 garlic clove, peeled and halved

1 tbsp olive oil

Preparation:

1. Combine eggs, mayonnaise, watercress, celery, lemon juice, salt and paprika in a bowl, and mix well. Refrigerate if not using immediately.
2. Toast the bread, and rub with the cut sides of the garlic clove. Drizzle with the olive oil.
3. Divide the egg and watercress salad among the four slices, serving the sandwiches open-faced.