First toast the bread until browned and allow to cool.
Wash the cucumber and tomatoes. Cut them into thick slices.
Boil the eggs for ten minutes and then rinse them under ice-cold running water. Peel and slice them.
Separate the basil leaves from the stems.
Now, assemble the remaining ingredients to make the sunflower seed spread.
Wash the lemon and grate the yellow peel of the lemon with a zester.
Squeeze the lemon juice. Put the lemon zest, juice, olive oil, garlic (optional), 1/2 teaspoon of sea salt, dried oregano and sunflower seeds in the food processor. Mix the ingredients into a smooth substance for several minutes. Optionally add some olive oil or lemon juice when the spread is too thick.
Chop the basil leaves and mix them into the sunflower spread with the.
Taste the spread for the right balance between fresh, hearty, spicy and creamy. Add some sea salt, coarsely ground pepper and dried oregano to taste.
Make the sandwiches as follows. Cut the bread in half. Top both sides with the sunflower seed spread. Then put the slices of tomato, cucumber and egg on the bread.
Grind fresh black pepper over the topping. Optionally add a few leaves of romaine lettuce, rocket or even chicory.
Serving tip Serve the sandwich as part of a light lunch.