Hi, I am Elise. Today, I will show you a way to make egg salad sammich recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Egg Salad Sammich Recipe
Egg Salad Sammich is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Egg Salad Sammich is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook egg salad sammich using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Egg Salad Sammich:
- Prepare 1/2 C Garden Egg Salad ( see my recipes )
- Get 2 slices white bread; toasted
- Prepare 2 slices
- Get 1 handful baby spinach & baby arugula mix
- Prepare butter; as needed
- Prepare Parsley & Lemon Vinaigrette ( see my recipes); as needed
Instructions to make Egg Salad Sammich:
- Lay on a baking tray lined with parchment paper. Bake at 400° for approximately 10-15 minutes or until is crispy. Drain fat and reserve for another use. Pat dry with paper towels.
- Toss baby arugula/spinach with no more than a T of the vinaigrette.
- Lay garden egg salad on a slice of toasted bread and top with and greens. Pour a drizzle of the vinaigrette over the greens. Top with remaining slice of bread and cut in half.
- Variations; aioli, hollandaise, fried egg, tomato & garlic confit, texas toast, garlic bread, belly, chop, chimichurri, sourdough, swiss, cheddar, goat cheese,
So that’s going to wrap this up with this special dish egg salad sammich recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
