Egg Salad Sammich

Name: Egg Salad Sammich
Total time: 120 s
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 C "Garden Egg Salad" ( see my recipes ); 2 slices white bread; toasted; 2 slices bacon; 1 handful baby spinach & baby arugula mix; butter; as needed; "Parsley & Lemon Vinaigrette" ( see my recipes); as needed

ChefDoogles @ChefDoogles

Chicago, IL

Egg Salad Sammich

ChefDoogles @ChefDoogles

Saved

Ingredients

2 mins

1 serving

1/2 C"Garden Egg Salad" ( see my recipes )
2 sliceswhite bread; toasted
2 slicesbacon
1 handfulbaby spinach & baby arugula mix
butter; as needed
"Parsley & Lemon Vinaigrette" ( see my recipes); as needed

Saved

Steps

2 mins

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,

Saved

Cooksnaps

Saved

ChefDoogles @ChefDoogles

on February 12, 2016 23:34

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience