Chop cabbage into small pieces and chop 1/5 carrots and 1/4 onions into small pieces similar to cabbage.

Cut out the seeds of 1/2 apples and chop them into small pieces and tear the 2 creams into small pieces by hand. Prepare 2 tablespoons of canned corn by squeezing the water slightly.

Add all the vegetables and apples except crami and canned corn and add 2 tbsp vinegar and 0.3 tbsp salt. Mix evenly with spoon and pickle vegetables for about 25 to 30 minutes.

About 25 minutes later, I tilted the stainless steel ball and found that the water was quite watery. Drain on a sieve and squeeze the water with your hands.

Place drained cabbage, apples, onions and carrots in a bowl and add 2 tablespoons of canned corn and shredded crami. Add 3 to 4 spoons of mayonnaise and 1 spoon of honey mustard sauce and 1 spoon of whole grain mustard.

Add 1 or 2 spoons of brown sugar, too.You can add brown sugar to your liking, but I added 1.5 spoons.

Mix the salad well with a spoon.Season and adjust the amount of mayonnaise and sugar to suit your taste.

Cut the middle of the morning bread with a bread knife. At this time, don't cut it to the end of the bread, but cut the end so that the bread is stuck.That's how you can put the salad inside.

Spread butter thinly on top and bottom of the morning bread.

Spoon out the salad and put it in the morning bread.Wear sanitary gloves and shape the salad with your hands to make it plump.It makes the rest the same.I made a total of 8 sandwiches and I think the butter roll I used is a little bigger than the regular morning bread.

If you sprinkle parsley powder on the salad, it's a pretty morning sandwich.