Tramezzini rolls with egg filling

Ingredients for 1 servings:

• 1 pack of white bread for tramezzini
• 1 pack of cream cheese
• 3 eggs, hard-boiled
• salt and pepper
• Parsley
• some water, maybe

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the filling, cut the eggs into small cubes. Mix with the cream cheese and season with salt and pepper. Add fresh parsley if desired. If the mixture is too thick, add a little water to make it creamy. If you like, you can of course experiment with the filling and add olives, capers, etc., according to your taste. Lay the tramezzini bread out neatly on a board and spread the filling on top, not too thickly. Don’t add too much filling, or you won’t be able to form nice rolls. Now roll up the tramezzini bread, starting from the short side. Wrap in a piece of foil and leave in the refrigerator for a good hour, otherwise the rolls will be difficult to cut. Then cut into slices about 1 cm thick and serve.