6月29日（月）
さくらユニット（ショートステイ）にて
オープンサンド作りを行いました！
具材として、ツナ・ウインナー・たまご・野菜を用意。
それぞれお好きな具材を挟みデザートのあんみつと一緒に
召し上がっていただきました！
皆様、何種類も作られお腹いっぱい召し上がれていました♪♪
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