Corned Beef and Egg (Sandwiches)

 

                These rolls are also particularly suitable for picnics. As a variation, substitute cold pork or ham for the corned beef.

For each sandwich

• 1 bread roll
• 15 gr soft butter
• 7 gr cheese spread
• 2-3 lettuce leaves
• 2 slices canned corned beef
• 1 hard-boiled egg
• ½ gherkin

1. Cut the roll in half and sprad each half with the butter, followed by the cheese spread.
2. Place the lettuce and the corned beef on the bottom half.
3. Cut the egg into slices lengthways and the gherkin into fine strips ; arrange the egg and gherkin over the corned beef and top with the remaining half roll.

BON APPÉTIT