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Gourmet Egg Salad Sandwich

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“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”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 slices bacon
  • 4 hard-cooked eggs, chopped
  • 14 cup mayonnaise
  • 1 teaspoon yellow mustard
  • salt & fresh ground pepper, to taste
  • 4 slices sourdough bread
  • 2 tablespoons pesto sauce
  • 4 slices jarlsberg cheese

Directions

  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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