Cream Cheese Spread
Egg Filling
Cream Parsley Spread
1 loaf black bread, such as pumpernickel or dark dell rye
1/2 loaf white bread
6 oz (180 g) smoked salmon, thinly sliced

In a bowl mix cream cheese, scallion and cucumber. Season to taste and use immediately or refrigerate for future use.
 

In a medium size bowl mix mayonnaise, mustard and Worcestershire sauce. Add finely chopped eggs, salt and pepper to taste and mix until just combined.

Mix cream cheese. Add chopped parsley and combine. Set aside or refrigerate for future use.

• Prepare spreads and egg filling.
• Trim crusts from the bread loaf and cut each loaf lengthwise into six 1/2 inch thick slices. Make four 3-slice loaves. 
• Spread 1 slice of dark bread with cream cheese spread and then add the salmon. Spread one slice of white bread with parsley spread and top salmon with the bread, spread side down and press firmly. Cover white bread slice with the egg filling. Top with the smoked salmon. Spread black bread with cream cheese spread, and place on the salmon slices. Press firmly. 
• Wrap loaf tightly in plastic wrap and refrigerate. 
• Spread white bread slice with parsley spread, add the smoked salmon slices. Spread black bread with cream cheese and top salmon with black bread, cream cheese side down. Cover black bread slice with 1/4 egg filling and top with white bread slice. Press firmly, wrap tightly and refrigerate. 
• Repeat with remaining bread. 
• Weight it down and refrigerate for several hours. 
• To serve, unwrap and slice from top to bottom into 1 inch thick slices, then cut each slice crosswise in half.

NOTE: Sandwich spreads can be made a day or two in advance. 
Sandwiches can be sliced a few hours ahead and arranged on the serving platter, just cover them tightly with plastic wrap and refrigerate.