As promised, here's a great little recipe for a different twist on two old stand-bys: the ever popular bacon-lettuce-tomato sandwich paired with the egg salad sandwich. They go together better than peanut butter and jelly!
Egg Salad BLT's
Yield: 4 servings (serving size: 1 sandwich)
1/4 cup fat-free mayonnaise
3 tablespoons reduced-fat sour cream (didn't have any to add today)
2 teaspoons whole-grain Dijon mustard
3 tablespoons thinly sliced green onions
Celery, diced
Chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 slices peasant bread or firm sandwich bread, toasted
4 bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato (I was out of tomatoes so I served a few cherry tomatoes on the side)
4 large Boston lettuce leaves
Combine first 8 ingredients in a medium bowl, stirring well. Coarsely chop eggs. Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately. I served these sandwiches with jalapeno-cheddar Kettle chips. Husband Tom can't eat a sandwich without chips!
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