Hot Open-Faced Sandwiches with Egg-Onion and Cheese Fillings

1. 1 White breadpack 350 g ≈ $1.44 60 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Green onionspack 50 g ≈ $1.30 20 g
4. 4 Hard cheesepack 200 g ≈ $2.70 30 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Mayonnaise 17 g
7. 7 Ground black pepper 1 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Boil an egg for 10 minutes, cool, and peel.

2. Chop the egg finely, mix with sliced green³ onion, half the mayonnaise, and salt.

3. Grate the cheese coarsely, mix with chopped dill⁵, the remaining mayonnaise, and pepper.

4. Cut bread into 2 slices per sandwich. Spread one with the egg mixture, the other with the cheese mixture, pressing lightly.

5. Place on a baking sheet and bake 8–10 minutes, until cheese melts and bread edges toast.

6. Serve warm.