Trim crusts. Slice bread into 1/2-inchthick pieces; each loaf should yield ten to twelve slices. Spread each slice with cream-cheese spread. Arrange ingredients on bread in decorative patterns. Sandwiches look best with chicken, cucumbers, and salmon arranged along edges of bread, overlapping slightly. Trim edges in straight lines, cutting through both bread and ingredients to leave clean edges on all sides (for ideas, see photos page 106). Make salmon sandwiches first, reserving trimmings for salmon cream cheese to use on other sandwiches. Tuck small green leaves in between layers. Keep sandwiches covered with damp cloth until serving. Refrigerate if not serving right away. Sandwiches are best eaten within 2 to 3 hours.