GOURMET EGG SALAD SANDWICH
This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven broiler and set rack about 6 inches from heat source.
- Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.
- Toast sourdough bread under broiler until lightly browned, about 2 minutes. Spread pesto evenly on each slice of bread; top with 1/4 egg salad mixture and spread to cover completely. Top each sandwich with 1 slice Jarlsberg cheese.
- Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.
Nutrition Facts : Calories 463.6, Fat 22.8, SaturatedFat 8.8, Cholesterol 221.5, Sodium 629.3, Carbohydrate 41.8, Fiber 1.6, Sugar 3.5, Protein 22.5
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