With pesto as the secret ingredient, the
classic egg salad sandwich just got tastier. A delicious end
to the egg-hunt festivities, kids and adults alike will be hopping
for more!
"Egg
Salad" Sandwiches
- 1 whole-wheat baguette,
cut into 1/4-inch slices (need 16 slices total)
Nonstick cooking spray
1 (7-ounce) container BUITONI Refrigerated Reduced Fat Pesto
with Basil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Red leaf lettuce
1 medium tomato, halved and cut into 1/4-inch slices
4 to 6 large hard-cooked eggs, peeled and sliced
- Preheat broiler.
- Place bread slices on
baking sheet; spray with nonstick cooking spray. Broil for about
30 seconds or just until lightly toasted. Turn slices over; broil
for an additional 30 seconds. Remove from oven.
- Combine pesto, vinegar
and mustard in small bowl; whisk until smooth. Spread 1 teaspoon
pesto vinaigrette over 8 bread slices. Top with small piece of
lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with
2 teaspoons pesto vinaigrette. Top with remaining bread slices
to create sandwiches. Serve any remaining pesto vinaigrette alongside
sandwiches.
Makes 8 servings.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 min
Nutritional Information
Per Serving: Calories: 250 Calories from Fat: 90 Total Fat: 10
g Saturated Fat: 2.5 g Cholesterol: 110 mg Sodium: 560 mg Carbohydrates:
30 g Dietary Fiber: 3 g Sugars: 6 g Protein: 10 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
