Egg salad and Avocado Sandwich




For the sandwich


Brush the slices of bread with some olive oil. Place a pan over medium to high heat, add the oiled slices of bread and let them get a nice colour in both sides. Remove the slices of bread and transfer them to a plat lined with some absorbent paper.


Spread and evenly divide the French salad in two of the four slices. Continue with spreading the egg salad, evenly placing the cucumber slices, the avocado on top and cover with the two remaining slices of bread.


For the egg salad

Put OLYMPOS strained yogurt 5% fat and all the remaining ingredients in a bowl and mix.
Taste and season to taste, if necessary.