© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, April 2003
Servings: 6 sandwiches
Chopped pimento-stuffed olives, bacon and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes and sliced deli-style pickles alongside.
12 bacon slices
8 large hard-boiled eggs, peeled and coarsely chopped
⅓ cup finely chopped celery
¼ cup chopped pimento-stuffed green olives
½ cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves
Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine eggs, celery, and olives in bowl. Mix in ¼ cup mayonnaise and mustard. Season with salt and pepper.
Place toast slices on work surface and spread lightly with remaining mayonnaise. Divide egg salad amoung 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.