Various Sandwiches

Ingredients

• 1 bundle arugula
• 100 g lamb's lettuce
• 4 slices whole grain sandwich bread
• 4 slices wheat sandwich bread
• a handful onion sprouts
• 2 tbsp creamy horseradish (jar)
• 2 tbsp crème fraîche
• 2 tbsp Sour cream
• Salt
• Pepper (freshly ground)
• Lemon juice
• 3 tbsp plain cream cheese
• 1 tbsp plain yogurt
• 2 tbsp freshly chopped herbs (e.g., parsley, chervil, basil, chives, dill)
• 2 Eggs
• 2 tbsp mayonnaise
• 1 tsp sharp mustard
• a splash of Worcestershire sauce
• 3 radishes

Instructions

1. 1.

   Wash, rinse, clean and dry the salad. Remove stems from the sandwich slices. Rinse the sprouts over a sieve and let them drain well. For the salmon sandwich mix horseradish with crème fraîche and sour cream, seasoning with salt, pepper and a splash of lemon juice.

2. 2.

   For the herb cream cheese combine cream cheese with yogurt and freshly chopped herbs, seasoning similarly with salt, pepper and lemon juice.

3. 3.

   For the egg salad peel the eggs, dice them finely and chop. Mix mayonnaise with yogurt and mustard, fold in the eggs, season with salt, pepper and a splash of Worcestershire sauce.

4. 4.

   Wash, clean and slice radishes thinly.

5. 5.

   Spread one quarter of the sandwich slices with egg salad, ham, radish and some lettuce, fold together, halve and serve wrapped in breakfast paper.

6. 6.

   Another quarter topped with cheese slices, ham, sprouts and lettuce, folded, halved and served wrapped in breakfast paper.

7. 7.

   A quarter of the sandwich slices spread with horseradish cream, layered with lettuce, sprouts and salmon, folded, halved and served with chives.

8. 8.

   The remaining toast slices topped with cheese, lightly spread with herb cream cheese, add a few lettuce leaves on top, fold together, wrap in breakfast bags and serve with the remaining sandwiches.