Tomato, egg and mayonnaise open sandwich
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Ingredients
4 slices of rye bread
salted butter
2 large tomatoes
2 hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons cress sea salt flakes and freshly ground black pepper
Method
Place the rye bread slices on a worktop and spread the butter evenly on each slice.
Slice the tomatoes.
Cut each egg into 4 slices, and place 2 slices of egg with 1 slice of tomato in the middle of each bread.
Divide the mayonnaise between the open sandwiches, place the cress on top and sprinkle with salt and pepper.
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