Gourmet Egg Salad Sandwich

READY IN: 20mins
Recipe by Lavender Lynn

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

Top Review by ElizabethKnicely

This was pretty good. I followed this almost exactly for lunch for myself and my 3 year old son and we both loved it. I went to serve this and had bought my bread 8 days before and unfortunately it had molded. I was so disappointed. I ended up making lettuce wraps with the egg salad and they turned out well, and actually pretty healthy since it was very low carb. I felt that the pesto was a little much in this and I will leave it out from now on. I really loved the bacon in this and was surprised that my picky son ate two who lettuce wraps. Thanks for a great salad Lavender Lynn. Made for PAC Spring 2014.

Ingredients Nutrition

  • 4 slices bacon
  • 4 hard-cooked eggs, chopped
  • 14 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.

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