Sunflowers Sandwiches with Corn and Olives
by Editorial Staff
Sunflowers sandwiches with corn and olives are a festive snack that will decorate any meal.
Cook: 15 minutes
Servings: 2
Ingredients
- White bread – 4 slices
- Canned corn – 40 g
- Olives – 4 pcs.
- Mayonnaise – 50 ml
- Egg – 1 pc.
- Parsley (for decoration) – 3 sprigs
- Butter – 10 g
Directions
- Boil the egg hard-boiled (it will take 8 minutes after boiling) and pour cold water.
- Cut out circles from slices of bread using cutting (I have a diameter of 6 cm).
- Heat a skillet with butter. Fry the slices of bread over medium heat for 2 minutes on each side.
- Peel the cooled egg and divide into white and yolk. I don’t use protein in this recipe. Add the yolk to the mayonnaise.
- Grind the yolk with mayonnaise with a spoon or fork.
- Chop the olives very finely.
- Grease the slices of bread with mayonnaise and yolk.
- In a circle, in two rows, layout the corn kernels, leaving the center free. Fill the center of the “flower” with chopped olives.
- Decorate a plate of sandwiches with herbs and serve.
Enjoy your meal!
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