To date, I’ve never written a sandwich post on my blog. I don’t dislike sandwiches – on the contrary, if it weren’t for my lack of self-portion control, I’d probably have a sandwich every day. Simple sandwiches like braunschweiger with mustard, a hot panini, or a multi-layered Italian sub dripping with vinegar… I love them all.
So today is the day I write about a sandwich. The recipe screams to me every time I’m near this book, Gale Gand’s Brunch!
It’s an egg salad sandwich filling with bacon. So simple and yet so perfect! Who doesn’t grow up loving egg salad, and now you get to enjoy it on bread, with bacon!!!
Honestly, while you might be shaking your head at the simplicity of this sandwich concept, you’re wanting one at the same time, aren’t you?!!
Here is the recipe:
Bacon and Egg Salad Sandwiches
8 hard-boiled eggs, peeled
4 strips of bacon, diced
3/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
8 slices white bread, crusts cut off
Roughly chop the hard-boiled eggs and put them in a medium bowl.
Cook the bacon, and let drain on paper towels.
Add the mayonnaise and mustard to the eggs, and mix with a fork. Then add the bacon. Taste, and season with salt and pepper.
Spread the egg salad on each of 4 slices of bread, top each sandwich with another slice of bread, and cut corner to corner to make triangles. (Obviously that’s optional.)
Serve immediately, or cover and chill for up to 3 hours before serving.
Obviously, one can change up the ratio of the eggs, bacon and mayonnaise in this mixture. Although less “healthy,” I really love mayonnaise, and would not enjoy an egg salad that is dry.
I also imagine that some people would prefer more bacon, and that is A-OK. Change up the bread, too. Make this sandwich yours!
Normally I would add lettuce and a ripe tomato slice, but I think I’ll leave this sandwich alone as is. I added a few olives for fun, but a pickled asparagus spear or pepperoncini would be nice also.
This little unobtrusive cookbook was a gift, and I’m still making recipes from it, like the shakshuka-style Cucurumao I made on Christmas morning that was a huge hit. If you love brunch inspiration, I highly recommend this gem!