B.E.L.T – Bacon, Egg Salad, Lettuce and Tomato Sandwich

B.E.L.T Sandwich pictured with Homemade Potato Chips

I feel odd about posting such a simple sandwich (particularly one month late), but Easter had come and gone, and I was faced with what to do with the remaining hard boiled Easter eggs. I love egg salad, but my kids have always been skeptical. I solved the problem by adding bacon to the egg salad sandwich and making it a Bacon Egg Lettuce and Tomato sandwich. After all, bacon improves everything! I used a hearty whole grain bread which I toasted. To me, the crispier the better; the crispy bread and bacon add great contrast to the egg salad. The sandwich is a little cumbersome, so you’ll want to have forks readily available. As you can see, I didn’t skimp on the egg salad; you could certainly use less and the sandwich wouldn’t be quite so messy. In general, however, this is not the sandwich to serve at an elegant ladies tea, but it makes a great hearty weeknight dinner.

INGREDIENTS:

  • 6 Large Hard Boiled Eggs (see below instructions for boiling the perfect egg)
  • 1/3 -1/2 Cup Real Mayonnaise
  • 1 TBS. Dijon Mustard
  • 1/4 tsp. Celery Salt
  • Salt and Pepper
  • 6-8 Slices of good quality Bacon
  • 1 Large Tomato – 4-8 thin slices (depending on circumference of tomato)
  • 4 Leaves of Green Lettuce

INSTRUCTIONS:

Cook the bacon in a skillet on the stove, or in the oven at 375 degrees for about 20 minutes. Set on paper towel to drain.

To Prepare the eggs: Allow eggs to come to room temperature. Place eggs in a medium sized saucepan and cover with water (water should be at least 2 inches above tops of eggs). Over high heat, bring to a boil. Once water boils, remove pan from heat and allow eggs to sit for 14-15 minutes. HINT: I always boil and extra “tester” egg which then goes to the dog. After 14-15 minutes, run the eggs under cold water until completely cooled.

Chop the eggs into a small dice. Mix in 1/3 cup of mayonnaise – add additional mayonnaise a little bit at a time until desired creaminess is reached. Add Dijon mustard and celery salt, mix well and taste. Add salt and pepper to taste.

Toast bread and assemble sandwiches – spread about 1/2 inch of egg salad on bottom piece of toast, add bacon slices, tomato, and lettuce – top with another piece of toast.

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One response to “B.E.L.T – Bacon, Egg Salad, Lettuce and Tomato Sandwich

  1. Pingback: Open Faced B.Ew.K.Q. Sandwich « Veggies From The Farm

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