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    OPEN FACE EGG SALAD & VEGGIE SANDWICH


    Source of Recipe


    KARE 11 -- Chef Leisha Ingdal, Byerly's

    List of Ingredients




    OPEN FACE EGG SALAD & VEGGIE SANDWICH

    3 hard-cooked eggs
    3 Tbsp. Mayonnaise
    1 1/2 tsp. Dijon mustard
    1/8 tsp. Salt
    -dash pepper
    1/2 cup chopped onion
    1 clove garlic, minced
    2 Tbsp. Olive oil
    1 medium zucchini, thinly sliced
    1 tsp. chopped Fresh Basil
    1 tsp. Chopped fresh oregano
    4 slices Byerly's Artisan sourdough bread, lightly toasted
    1 medium tomato, thinly sliced
    3/4 cup shredded Pizza cheese (mozzarella, cheddar & Montery Jack cheese)

    Chop eggs; stir in mayonnaise, mustard, salt and pepper. Saute onion and garlic in oil until onion is soft. Stir in zucchini, basil and oregano; cook until zucchini is tender. Spread egg salad on bread; top with tomato. Spoon zucchini mixture over tomato; sprinkle with cheese. Broil 4-inches from heat until cheese melts (1-2 minutes).

    Amount: 4 sandwiches

    Recipe
 

 

 

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