Gourmet Egg Salad Sandwich

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

• Ready In: 20 mins
• Serves: 4

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.