For chicken sandwiches, combine basil and parsley, KEEN’S Curry Powder and ¾ cup of the mayonnaise. Remove meat from chicken in large pieces, discarding skin and bones, then shred finely. Combine chicken, curried herb mayonnaise and celery. Season, then spread equally over 6 slices of bread and top with another 6 slices. Trim crusts and cut sandwiches into 3 fingers.
For egg sandwiches, combine ¾ cup mayonnaise, KEEN’S Mustard Powder, chives and eggs, then spread over 6 slices of bread. Top with sprouts, then another 6 slices of bread. Trim crusts and cut sandwiches into triangles.
For tuna sandwiches, scatter 1 teaspoon salt over cucumber slices in a sieve over a bowl. Stand for 20 minutes, then pat dry with paper towel.
Stir KEEN’S Chilli Blend, lemon zest and juice into remaining mayonnaise. Combine tuna with enough lemon & chilli mayonnaise to moisten. Spread half the tuna mixture over 6 slices of bread, top with a single layer of cucumber slices, then remaining tuna and another 6 slices of bread. Trim crusts and cut sandwiches into rounds using a scone cutter.
Interchange the proteins and flavoured mayonnaises to make things interesting.