Christmas trees sandwich with tuna and salmon

Boil the potatoes and after 35-40 minutes check if they are soft and turn off. If you have a microwave steamer, cook for 20 minutes at maximum temperature.
Crush with a potato masher, add a pinch of salt, amalgamate and let cool.
Add mayonnaise only when they are cold and mixed.

Prepare the bread for sandwiches, you can use both the rectangular one and divide it into two, or the square one.
Take a first layer of bread, spread it evenly with some cream of potatoes and mayonnaise and put over the sliced salmon.
Cover with a slice of bread, spread a layer of potatoes and the tuna.
Repeat until you have at least 5 layers of filling and six layers of bread, but you can make them slightly higher.
Compact and level everything very well.
Refrigerate for 30 minutes.

With a sharp knife, cut the bread lengthwise, obtaining some stratified slices about half an inch thick.
Cut out the trees, forming triangles, but be careful not to break them and not to remove the layers.
Stick them with an ice cream stick (you can make a small cut with the knife first and then stab them).

Decorate the saplings with pomegranate grains and basil leaves (which will be added at the last minute), cover with plastic film and refrigerate until you bring them to the table (but consume them within 12 hours).
If you liked this recipe, check this one out:
–Christmas tree with puff pastry;
–Dark chocolate fudge with pecans;
–Truffles with coconut and white chocolate.