Mini club sandwiches with tuna, chorizo ​​and egg

Boil eggs for about 10 minutes. In the meantime, toast bread slices of golden brown in toaster. Cut off crusts with bread knife and cut slices longitudinally to create six thin slices. Chop minced parsley. Wash tomato and cut into thin slices. Drain the tuna into the sieve. Wash and spread salad leaves. Rub the leaves into pieces.

Drain the egg under cold water, peel, chop and mix with parsley and 1/2 tablespoon mayonnaise. Mix tuna in a food processor with 1 tablespoon mayonnaise and finely ground. Sear 2 slices with tuna mayonnaise and invest with tomato slices and leaf lettuce. Then rub 2 slices with egg mayonnaise and invest with chorizo. Put the first 2 slices on chorizo ​​rolls and cover them with other 2 slices. Cut each sandwich in four.