Egg Salad Club Sandwiches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Substitute fresh arugula for the spinach if you prefer its spicy bite. For a checkerboard effect, you can use both white and wheat breads. If you want to serve only the salad, just omit the bread, spinach, and 1/3 cup mayonnaise. Ingredients:
2/3 cup mayonnaise, divided |
4 large hard-cooked eggs, chopped |
1 celery rib, diced |
4 bacon slices, cooked and crumbled |
1/4 cup chopped fresh chives |
1 tablespoon minced sweet onion |
1/4 teaspoon seasoned salt |
1/2 teaspoon freshly ground pepper |
12 very thin white or wheat sandwich bread slices, lightly toasted |
1 cup firmly packed fresh spinach |
garnish: whole fresh chives |
Directions:
1. Stir together 1/3 cup mayonnaise and next 7 ingredients.
2. Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach and 4 bread slices.
3. Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters; garnish, if desired.
4. Sweet-Pickle Egg Salad Club: Omit bacon and chives. Add 2 tablespoons instant potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as directed.
5. Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.
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