1. Eggs: Hard boil, cool, peel and chop. 2. Bread: toast or plain, your choice. 3. Chives: finely chop. 4. Parsley: finely chop. 5. In a medium bowl, combine the chopped eggs with mayonnaise. Season with salt and pepper to taste. Mix until creamy but still slightly chunky. 6. Spread the egg salad evenly over slices of bread. 7. Place tomato slices on top of the egg salad. 8. Sprinkle generously with chopped chives and parsley for freshness and color. 9. Top with the remaining bread slices. 10. Serve immediately. * Boil eggs for 9–10 minutes, then cool quickly in cold water so they peel easily. * Add mayonnaise gradually—just enough to bind without making it runny * Use ripe, firm tomatoes and fresh herbs (chives + parsley) right before serving.

   1. Preheat the oven to 410°F (210°C). 2. Drain the 5 oz canned tuna and mix it with mayonnaise, ground black pepper, and shredded cheese. 3. Spread the tuna mixture on a slice of bread and top with another slice. 4. Place the sandwiches on a baking sheet. 5. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and the bread is golden brown.