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Mini sandwiches with black bread

Mini Breakfast Sandwiches on Black Bread

A tasty, filling snack that makes a great appetizer! When summer comes and the tomatoes start to ripen, I often make lightly pickled green tomatoes. They're delicious with any meat dish, and just as good with potatoes or a bowl of wheat porridge. But once, on a commuter train, someone shared a lovely recipe with me that I make every summer, right after I've pickled a batch of tomatoes. This recipe is also great because you can swap the tomatoes for red, fresh ones, or use cucumbers instead (pickled, salted, or fresh) — in other words, change it up and adapt it to your taste and the season. These breakfast sandwiches are a big hit with morning tea.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Black bread (slices)

Eggs

Tomatoes (small, green, lightly pickled)

Butter

Processed cheese

Ground black pepper

Fresh herbs (parsley, dill, and green onion)

Lemon (5 thin slices)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 4 g

Fats 36 % 8 g

Carbohydrates 45 % 10 g

124 kcal

GI: 20 / 80 / 0

Cooking method

Cooking time: 45 min

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I start by mixing the sandwich spread — it's quite simple to make. First I hard-boil the eggs and cool them in a pot of very cold, almost icy water. Onto each small piece of rye bread I spread a layer of butter that I've blended with a bit of processed cheese. I slice the lightly pickled tomatoes and the eggs into thin rounds and layer them on the sandwiches like this: a tomato round first, then an egg round on top of each. I very finely chop green onion with parsley and dill and sprinkle the herbs over the sandwiches. Sometimes I do it a little differently: I mix the herbs into the spread, top each sandwich with a sprig of parsley, and garnish it with a thin slice of lemon. It comes out not only delicious but stunningly pretty. I make these on holidays and ordinary days alike — they're simply indispensable, and I'm very glad I got to learn this recipe. When the mood strikes, I add a slice of ham to each little sandwich.