Tramezzini with Ham, Lettuce and Egg Salad
- 6 eggs
- 1 bunch Cress
- 4 tablespoons chopped, mixed Fresh herbs (such as parsley, chervil, dill)
- 2 tablespoons scallions
- 1 tablespoon Yogurt (0.1% fat)
- 5 tablespoons Mayonnaise
- freshly ground peppers
- 2 teaspoons White vinegar
- 12 slices Toast (in well-stocked supermarkets and Italian delicatessens)
- 6 slices cooked ham
- 6 Iceberg lettuce
Cook eggs for 10 minutes in boiling water and let cool. Mix chopped cress, chopped mixed herbs, yogurt and mayonnaise. Peel cooled eggs and finely chop. Mix eggs into herb mayonnaise and season with salt, pepper and vinegar to taste.
Remove crusts from bread, if needed. Place 6 slices of bread on work surface and layer ham and lettuce on bread and spread egg salad over lettuce and top with remaining slices of bread and press lightly into place. To serve, cut each sandwich into 2 triangles and garnish with radishes and chips.