Cut the bread — Using a sharp knife, cut all 16 bread slices into matching coffin shapes, making the top wider than the bottom. Pair the slices to create 8 sandwiches.

Prepare the vegetables — Wash the tomatoes and cucumber. Cut both into thin, even rounds. Pat the tomato slices dry with paper towels to remove excess moisture.

Spread the mayonnaise — Spread approximately 1 1/2 teaspoons of mayonnaise onto each of the 8 bottom bread pieces.

Add the tomatoes — Divide the tomato slices evenly among the bottom bread pieces, arranging them in a single overlapping layer.

Layer the cucumber — Divide the cucumber slices evenly over the tomatoes, keeping the edges as neat as possible.

Add ham and cheese — Divide the ham and mozzarella evenly among the 8 sandwiches. Fold or trim the slices to fit the coffin shapes.

Close the sandwiches — Place the remaining coffin-shaped bread pieces on top. Press gently to secure the fillings without crushing the bread.

Decorate with RIP — Transfer the balsamic glaze to a small piping bag or squeeze bottle with a narrow opening. Carefully write RIP on the top of each sandwich.

Garnish and serve — Arrange the 8 coffin sandwiches on a serving platter. Sprinkle the chopped chives around the sandwiches or use them as a garnish. Serve immediately.