Gourmet Egg Salad Sandwich

Gourmet Egg Salad Sandwich

2
Thea McAbbott 2

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

2

Incredible! I accidentally mixed the pesto into the egg salad instead of following the directions (oops!) but LOVED it. My 10 year old thought it was the best egg salad she's ever had, and I a...

I cut this back as best I could for one serving. I used real bacon bits instead of freshly cooked bacon and made this an open faced sandwich using one piece of whole wheat bread instead of sourd...