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Make tapenade. Butter one side of all slices of bread.
Mix cooked diced chicken with cream cheese, season to taste.
Place 1 white slice of bread on bench spread the sandwich base with chicken mixture.
Top chicken with chiffonade basil and rocket.
Top with a slice of brown bread, spread the top of the brown bread with Tapenade
Place the last white slice on top, butter down.
Cover a tray with plastic film and place the sandwiches on the top, then wrap with plastic film
and press with another tray and a light weight. Set in the cool room for 30 minutes.
Remove from the tray and cut off the crusts then cut the sandwich into three fingers,
Present with the filling showing.