Gourmet Egg Salad Sandwich |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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 Ingredients:
4 slices bacon |
4 hard-cooked eggs, chopped |
1/4 cup mayonnaise |
1 teaspoon yellow mustard |
salt & fresh ground pepper, to taste |
4 slices sourdough bread |
2 tablespoons pesto sauce |
4 slices jarlsberg cheese |
Directions:
1. 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.
2. Preheat oven broiler and set rack about 6 inches from heat source.
3. Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.
4. 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.
5. Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.
|
|