Prep 1 min
Cook 5 mins
This is a sandwich that my mother would fix for me as a childhood snack sometimes. Always enjoyed. It is a different take on egg sandwich, very much comfort food to me that I still enjoy. Quick and easy. Hope you enjoy too.
- Scramble eggs in butter til done.
- Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
- Salt and pepper to taste.
- Top with other slice of bread.
- You could toast your bread or add mayonaise to bread before sandwiching.
Oh, yum. I would never have thought to add pickles to an egg sandwich, but it really added a wonderful zesty touch to this sandwich. I used the optional mayo (low-fat), but next time I'd like to try the suggestion offered by others and try one of my favorite mustards. But this is a great way of having my egg salad sandwich without having to bother with the steps of boiling and peeling all those eggs first. Thanks for sharing your recipe, sloe cooker. Made for Spring 2012 Pick-A-Chef.
I'm editing my recipe as I made this sandwich twice, once with yellow prepared mustard, and once with French's Honey Mustard. While the yellow mustard tasted ok, I thought the honey mustard complimented the sandwich. Again, thanx for the delicious egg sandwich recipe!! My original review on Jan 7, 2011: I made this sandwich twice, once with toasted whole wheat, and the other with toasted oat bran bread, and both tasted great! I also added more than a tablespoon of mayo, plus I used 2 slices of Vlasic Sandwich Stackers Kosher Dill Pickles, rather than the 7 dill pickles. I look forward to making this sandwich often; especially when I need to fix something quick for lunch, dinner, etc.. and along with some soup. Thank you sloe cooker for posting this recipe. It's definitely a keeper!!
Very tasty sandwich! I made as directed with the mayo (lowfat) though I think next time I might try mustard instead (I love mustard on egg & cheese sandwiches). Thanks so much for sharing your mother's sandwich! :)