Bread rolls with egg and basil

Cut the crusts from the bread. Place 2 slices each with 1 cm of overlap next to each other and roll out with the rolling pin to 5 elongated bread rolls.

Brush the bread with the tomato tapenade. Place the leaves of basil on the tapenade and spread the egg salad over it.

Roll up the sandwich bars firmly and wrap them in plastic wrap. Put them in the fridge for 1 hour.

Cut each roll into 6 slices and insert a cocktail stick.