3 Print View Full Screen Save

Egg Salad Sandwiches

Egg Salad Sandwiches
Makes:
8
Prep Time:
15
minutes
Total Time:
16
minutes
Low CalorieLow SodiumVegetarian
Try this twist on the classic egg salad sandwich with pesto as the secret ingredient. Sliced eggs and fresh greens offer a great way to use those extra hard boiled eggs.

In this recipe:


Store Locator

Ingredients:

  • 1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
  • Nonstick cooking spray
  • 1 container BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil (7 oz.)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Red leaf lettuce
  • 1 medium tomato, halved and cut into 1/4-inch slices
  • 4 to 6 large hard-cooked eggs, peeled and sliced

Directions:

PREHEAT broiler.

PLACE bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven.

COMBINE pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.

Review This Recipe

No reviews yet. Be the first to review this recipe!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 90
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 560mg (23% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 6g
  • Protein: 10g
  • Vitamin A: 20% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

make it a meal

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Egg Salad Sandwiches

Ingredients

  • 1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
  • Nonstick cooking spray
  • 1 container BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil (7 oz.)
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Red leaf lettuce
  • 1 medium tomato, halved and cut into 1/4-inch slices
  • 4 to 6 large hard-cooked eggs, peeled and sliced

 

Directions

PREHEAT broiler.

PLACE bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven.

COMBINE pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

add to my recipe box

Egg Salad Sandwiches

Add to Folder Cancel

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe added successfully!

Egg Salad Sandwiches was added to your  folder.

Close

share with your friends

Egg Salad Sandwiches