Egg Salad Sandwich

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Egg Salad Sandwich

Prep 5 m

Cook 15 m

Ready In 20 m

4 Servings

445 Calories


"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."

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  1. 4 slices bacon

  2. 4 hard-cooked eggs, chopped

  3. 1/4 cup mayonnaise

  4. 1 teaspoon yellow mustard

  5. salt and ground black pepper to taste

  6. 4 slices sourdough bread

  7. 2 tablespoons pesto

  8. 4 slices Jarlsberg cheese


  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.

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