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Gourmet Egg Salad Sandwich Recipe

Recipe by: Thea McAbbott

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook15 m
  • Ready In20 m
  • 1Place 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.
  • 2Preheat oven broiler and set rack about 6 inches from heat source.
  • 3Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.
  • 4Toast 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.
  • 5Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.
Ingredients
  • 4 servings
  • 445 cals
  • 4 slices bacon
  • 4 hard-cooked eggs, chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • salt and ground black pepper to taste
  • 4 slices sourdough bread
  • 2 tablespoons pesto
  • 4 slices Jarlsberg cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    445
    22%
  • Fat:
    31.9
    49%
  • Carbs:
    17.3
    6%
  • Protein:
    21.8
    44%
  • Cholesterol:
    256
    85%

Based on a 2,000 calorie diet

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