Bacon and egg sandwich - Pågen

Ingredients

• 8 slices rye bread
• 1 batch egg salad (see recipe below)
• 8 slices of bacon, fried
• 12 half-dried tomato halves
• 20-40 g baby spinach
• 3 cooked eggs, chopped
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• A spring parsley
• 1/2 red onion, finely chopped
• Green olives, chopped, to taste
• A pinch paprika powder
• Salt
• Pepper