Egg Salad Sandwiches with Chives
Hard boil the eggs, rinse in cold water and peel. Halve, remove the yolks and finely chop the egg whites. Mix yolks with the mayonnaise and creme fraiche until smooth. Season with the vinegar and salt and mix in the chopped egg whites. Arrange the salad on a slice of Tramezzino. Rinse the lettuce, trim, spin dry and pluck small. Spread over the egg salad and sprinkle with the cheese.
Coat second Tramezzino slice thinly with butter and sprinkle with chives. Place over the other half of the sandwich and press slightly. Cut into 8-10 pieces. Spear with toothpicks and serve.