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Egg Salad Bacon Club
Rachel Kim

Egg Salad Bacon Club

Egg salad becomes a triple-decker when crisp bacon, tomato and lettuce occupy their own level. The middle toast keeps warm bacon away from the chilled eggs and braces the soft filling. Use a restrained scoop of salad; the sandwich is tall before excess filling starts escaping the sides.
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Prep Time 22 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 6 slices white sandwich bread
  • 2 cups chilled egg salad
  • 6 strips bacon cooked crisp
  • 4 lettuce leaves dried
  • 1 tomato thinly sliced
  • 4 tbsp mayonnaise
  • 1/4 tsp black pepper

Method
 

  1. Toast the bread until golden and spread mayonnaise on one side of every slice.
  2. Divide the egg salad over two toast slices and top with dry lettuce.
  3. Add two middle toast slices mayonnaise-side up.
  4. Top with bacon and tomato, season with pepper and close with remaining toast mayonnaise-side down.
  5. Secure each sandwich with four toothpicks, cut into quarters and serve.