Tuna sandwich with beet salad

Name: tuna sandwich with beet salad
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 12 slice Spelt Bread; 400 g tuna pieces in olive oil; 125 g fresh cream cheese with herbs; 330 g small sweet and sour pickles; 400 g grated beetroot; 300 g raw vegetables radish mix; 3 el traditional olive oil; 1 el apple cider vinegar; 60 g unroasted walnuts

Spelled bread with tuna pieces with herb cream cheese and grated beetroot. Extra: salad of beetroot and raw vegetables radish mix.

Ingredients

Kitchen Stuff

1 toaster
8 satepper

Directions

Toast the slices of bread in the toaster. Drain the tuna and mix with the cream cheese, pepper and salt.
Cut the pickles lengthwise into thin slices.
Spread 8 slices of bread on one side with the tuna mixture. Divide the pickle and the beetroot over it.
Put 2 slices of bread topped with the toppings up each other and cover with an unpilled cut.
Insert 2 skewers in each sandwich and carefully cut the sandwich diagonally.
Put the radish mix and the rest of the beetroot in a bowl. Mix the oil, vinegar, pepper and possibly salt into a dressing and mix with the salad.
Chop the walnuts coarsely and sprinkle over them. Serve the sandwich with the salad.