Prague open sandwiches (Obložené chlebíčky)

1. Boil the potatoes in their skins until tender, cool, peel and cut into small dice. Finely chop two gherkins and mix into the potatoes with the mayonnaise, salt and pepper; chill the salad for 30 minutes.

2. Hard-boil the eggs for 10 minutes, cool, peel and slice into rounds. Slice the remaining two gherkins lengthways into thin fans.

3. Cut the baguette diagonally into slices about 1.5 cm thick (about 12 slices).

4. Spread each slice thickly with potato salad – this is the base of a chlebíček.

5. On top of the salad lay a wavy slice of ham or salami, with 1-2 egg slices, a thin slice of cheese and a gherkin fan alongside; garnish with a parsley leaf.

6. Arrange on a platter and serve cold; make them no more than a few hours before eating so the bread doesn't go soggy.

Tip: The chlebíček is the icon of Prague delis (lahůdky) and the indispensable bite of every Czech celebration, birthday and office toast; the toppings are endlessly variable – what matters is the potato-salad base and a rich, colourful garnish.