GOURMET EGG SALAD SANDWICH

Gourmet Egg Salad Sandwich image

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 Thea McAbbott

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 slices bacon
4 hard-cooked eggs, chopped
¼ cup mayonnaise
1 teaspoon yellow mustard
salt and ground black pepper to taste
4 slices sourdough bread
2 tablespoons pesto
4 slices Jarlsberg cheese

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 444.5 calories, Carbohydrate 17.3 g, Cholesterol 255.7 mg, Fat 31.9 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 10.6 g, Sodium 639 mg, Sugar 1.7 g