Egg Salad Sammich
Egg Salad Sammich

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, egg salad sammich. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Egg Salad Sammich is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Egg Salad Sammich is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have egg salad sammich using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Egg Salad Sammich:
  1. Get 1/2 C "Garden Egg Salad" ( see my recipes )
  2. Get 2 slices white bread; toasted
  3. Make ready 2 slices bacon
  4. Prepare 1 handful baby spinach & baby arugula mix
  5. Make ready butter; as needed
  6. Take "Parsley & Lemon Vinaigrette" ( see my recipes); as needed
Instructions to make Egg Salad Sammich:
  1. Lay bacon on a baking tray lined with parchment paper. Bake at 400° for approximately 10-15 minutes or until bacon is crispy. Drain bacon fat and reserve for another use. Pat bacon dry with paper towels.
  2. Toss baby arugula/spinach with no more than a T of the vinaigrette.
  3. Lay garden egg salad on a slice of toasted bread and top with bacon and greens. Pour a drizzle of the vinaigrette over the greens. Top with remaining slice of bread and cut in half.
  4. Variations; aioli, hollandaise, fried egg, tomato & garlic confit, texas toast, garlic bread, pork belly, pork chop, chimichurri, sourdough, swiss, cheddar, goat cheese,

So that is going to wrap it up with this exceptional food egg salad sammich recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!