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Angela T.
Sandwiches with ham and egg salad
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Ingredients
Directions
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Boil the eggs in boiling water with salt for 10 minutes, let them scald under the cold tap and peel them.
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Roll the slices of bread one by one flat on both sides with a rolling pin. Spread the slices of bread with some butter.
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Chop or prune the eggs in a bowl and stir in the mayonnaise, the finely chopped gherkins and salt and pepper.
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Divide the egg salad over the brown slices of bread and smooth out evenly. Cut the cress over.
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Cover with the cut to size ham and cover with the white slices of bread, with the buttered side down.
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Press the sandwiches firmly, put them together and wrap them tightly in cling film. If required, place them in the greengrocery of the refrigerator and let them come to room temperature in time.
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Cut the sandwiches diagonally with a sharp (serrated) bread knife and place them on a dish.
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Nutrition
600Calories
Sodium0% DV0g
Fat62% DV40g
Protein46% DV23g
Carbs12% DV36g
Fiber0% DV0g
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