"Egg Salad" Sandwiches
With pesto as the secret ingredient, the classic egg salad sandwich just got tastier.
1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
Softened butter, as needed
1 (7-ounce) container BUITONI Refrigerated Pesto with Basil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Red leaf lettuce
1 to 2 medium tomatoes, halved and sliced
8 large hard-boiled eggs, peeled and sliced
Salt and ground black pepper to taste
- Preheat broiler.
- Place bread slices on baking sheet; lightly spread each with softened butter. Broil for about 30 seconds or just until lightly toasted. Remove from oven.
- Combine pesto, vinegar and mustard in small bowl; whisk until smooth.
- Spread 2 to 3 teaspoons pesto vinaigrette over the unbroiled side of 8 bread slices. Top each with lettuce, 2 slices of tomato and 1 egg, sliced; season with salt and pepper to taste. Drizzle with 2 to 3 teaspoons pesto vinaigrette. Top with remaining bread slices, broiled side up, to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.
Makes 8 servings.
Adapted recipe and photograph are the property of Nestlé® and Meals.com, used with permission.