-
1
Hard boil the eggs.
-
2
Add salt in a pan of boiling water, and boil the nanohana.
-
3
When cooked, drain and refresh in cold water to stop the cooking and preserve its colour.
-
4
Cut into the same size as the bread slices.
-
5
Put 1 tablespoon of mayonnaise and a small amount of mustard (Japanese or western) in a bowl and mix together.
-
6
Add the blanched nanohana and mix.
-
7
Soak about 1 tablespoon of very finely chopped onion in water.
-
8
Mash up the egg yolks with a fork.
-
9
Chop the whites finely.
-
10
Drain the onion and mix with the egg.
-
11
Season with a little salt and pepper and about 1/2 teaspoon of sugar, add the mayonnaise and mix well.
-
12
Cut the tomato in half and remove the seeds.
-
13
Slice about 5 mm thick.
-
14
Spread the butter and a little mustard on the bread.
-
15
Top with the egg mixture, lettuce, nanohana and tomato.
-
16
Tip: If you squeeze mayonnaise between the fillings, it will act like glue and hold the sandwich together.
-
17
Add the ham.
-
18
You can also add bacon or boiled shrimp!
-
19
Wrap the sandwiches 2 at a time in plastic wrap, and chill in the refrigerator.
-
20
Tip: When cutting the sandwiches, cut them while they are still in the plastic wrap to prevent falling apart.
-
21
Pack the cut sandwiches with the wrap still on in lunch boxes.
-
22
The plastic will prevent them from drying out.
-
23
You could serve these for your afternoon tea.
-
24
Spring colored nanohana sandwiches!
