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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 445 Calories

Ingredients

• 4 slices bacon
• salt and ground black pepper to taste
• 2 tablespoons pesto
• ¼ cup mayonnaise
• 4 hard-cooked eggs, chopped
• 4 slices sourdough bread
• 1 teaspoon yellow mustard
• 4 slices Jarlsberg cheese

Recipe Instructions

Step 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.

Step 2

Preheat oven broiler and set rack about 6 inches from heat source.

Step 3

Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.

Step 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.

Step 5

Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.