Two kinds of sandwiches
easy
30 mins
30 mins
Ingredients
- 2 Eggs (size M)
- 1 can(s) (210 ml) Tuna without oil
- 1 Onion
- 4 TABLESPOONS mayonnaise
- 1 TEASPOON Capers
- 100 g Low-fat curd
- 2 TEASPOONS medium hot mustard
- 7-10 Tbsp some lettuce leaves
- 2 Tomatoes
- 100 g Cucumber
- 4 discs Wheat sandwich toast
- 100 g smoked turkey breast in wafer-thin slices
- 4 discs Wholemeal sandwich toast
- 2 discs (30 g each) Gouda cheese
- 1 Beet Cress
- 7-10 Tbsp Toothpicks
Directions
- 1
Pierce the eggs, boil them in plenty of boiling water for about 10 minutes until hard. In the meantime drain the tuna. Peel and roughly dice the onion. Finely puree the tuna, diced onion, 2 tablespoons mayonnaise and capers. Mix quark, mustard and 2 tablespoons of mayonnaise.
- 2
Wash the salad leaves and dab dry. Wash tomatoes, dab dry and cut into slices. Peel and slice the cucumber. Quench eggs cold, peel and slice. Spread slices of wheat toast with tuna cream and cut diagonally in half. Cover half of the triangles with lettuce leaves, egg slices and turkey breast slices. Fold up the remaining triangles and pin them with toothpicks. Spread the wholemeal toast slices with curd and mustard cream and also cut in half diagonally. Cover half of the triangles with tomato, cucumber and Gouda. Cut cress from the bed and sprinkle on top.
- 3
Cover half of the triangles with lettuce leaves, egg slices and turkey breast slices. Fold up the remaining triangles and pin them with toothpicks. Spread the wholemeal toast slices with curd and mustard cream and also cut in half diagonally. Cover half of the triangles with tomato, cucumber and Gouda. Cut cress from the bed and sprinkle on top. Cover with remaining triangles and pin with toothpicks. Arrange sandwiches on napkins
Nutrition Facts
480 kcal
44 g
19 g
32 g
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