Open Faced Cheesy Egg Salad Sandwiches

Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  eggs (hard boiled)
• 1  cup cheddar cheese
• 1⁄4 cup green onion (minced)
• 4  tablespoons mayonnaise or 4  tablespoons  salad dressing
• 3  tablespoons  pickle relish (well drained)
• 1 -2  teaspoon prepared mustard
• 1⁄4 teaspoon soy sauce
•  salt
•  pepper
• 4  tablespoons celery (minced)
• 6  slices  sourdough bread
• 1⁄4 cup butter

Directions

1. Peel and chop your eggs into a bowl, and add cheese through celery.
2. Mix well. Refrigerate until dinner or go right along.
3. Heat skillet to med/low heat.
4. Spread sourdough slices with butter and toast on both sides.
5. Remove to a baking sheet.
6. Raise oven rack to top and set oven to broil.
7. Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
8. You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!