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HARD-BOILED EGGS & PARMESAN ON SOURDOUGH




Source of Recipe


Bon Appétit


List of Ingredients




1 cup diced seeded plum tomatoes
2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
8 slices sourdough bread, toasted
4 large hard-boiled eggs, peeled, sliced crosswise
2 cups (packed) coarsely chopped arugula (about 2 ounces)
8 wide Parmesan shavings (cut with vegetable peeler)




Recipe



Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.
Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.