Pink Pocket Sandwich

Overview

I baked a red yeast whole wheat toast. It’s such a big box, but it’s a bit too monotonous to just eat toast slices. I happen to have a lot of food at home, so I made it into a pocket sandwich, which makes breakfast a lot richer~

Tags

• staple food
• home cooking
• breakfast
• cabbage
• cooked eggs
• cucumber
• toast slices
• carrot
• salad dressing

Ingredients

Steps

1. 1 Cut the toast into slices.

   

2. 2 Shred carrots, cucumbers, and cabbage, and cut cooked eggs into small strips.

   

3. 3 Put the chopped vegetables into a bowl, add the salad dressing and mix well.

   

4. 4 Place the vegetables in the middle of the toast slices.

   

5. 5 Cover with another piece and tamp down all sides with a fork.

   

6. 6 Preheat the oven to 150 degrees for 5 minutes.

   

7. 7 After baking, cut it in the middle.

   

8. 8 Crispy on the outside and fresh vegetables on the inside~

   

9. 9 O(∩_∩)O haha~

   

10. 10 It’s time to eat~