- 8 slices Toasted sandwich bread
- 4 large Eggs
- 500 grams Cream cheese
- freshly ground pepper
- 1 tablespoon Tomato paste
- 200 grams Cucumber
- 4 sprigs Basil
Trim the crust from the sandwich bread. Hard boil the eggs. Rinse the boiled eggs under cold water, peel and let cool.
Season the cream cheese with salt and pepper. Halve the eggs and remove the yolks. Mash the egg yolks and mix with 100 grams (approximately ½ cup) of cream cheese. Chop the egg whites finely and mix with tomato paste and 200 grams (approximately 1 cup) cream cheese.
Spread 2 sandwich slices with the yolk mixture and tomato cream cheese, cover with 2 slices of bread, then cut into strips.
Peel the cucumber, cut in half lengthwise, remove the seeds and grate. Place in a paper towel and squeeze out the excess water. Rinse the basil, chop the leaves finely and mix with the cucumber, then season with salt and pepper. Spread the remaining bread with cream cheese and cucumbers. Cover with a slice of bread and cut into strips. Serve the sandwiches on a platter.