Egg Salad Club Sandwiches
From Southern Living
Substitute fresh arugula for the spinach if you prefer its spicy bite. For a
checkerboard effect, you can use both white and wheat breads. If you want to
serve only the salad, just omit the bread, spinach, and 1/3 cup mayonnaise.
2/3 cup mayonnaise, divided
4 large hard-cooked eggs, chopped
1 celery rib, diced
4 bacon slices, cooked and crumbled
1/4 cup chopped fresh chives
1 tablespoon minced sweet onion
1/4 teaspoon seasoned salt
1/2 teaspoon freshly ground pepper
12 very thin white or wheat sandwich bread slices, lightly toasted
1 cup firmly packed fresh spinach
Garnish: whole fresh chives
Stir together 1/3 cup mayonnaise and next 7 ingredients.
Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice.
Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top
evenly with half of spinach and 4 bread slices.
Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each
sandwich into quarters; garnish, if desired.
Sweet-Pickle Egg Salad Club: Omit bacon and chives. Add 2 tablespoons instant
potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as
Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2
teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with
recipe as directed.