EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.
Provided by David Tanis
Categories snack, finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 11
Steps:
- Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
- Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
- Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.
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