Open Faced Egg Salad Sandwich Recipes

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD

Steps:

• Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
• Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

OPEN-FACE EGG SALAD SANDWICHES

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
• Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
• Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.

AVOCADO & EGG SALAD OPEN FACED SANDWICH

Steps:

• To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
• Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
• Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
• Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
• Add dash of salt to eggs and mix.
• At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
• To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
• Slice the avocado into small slices and place on top of egg salad.
• Cover with cheese.
• Place open faced sandwiches on a pie plate or small low sided pan.
• Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
• NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

OPEN-FACED EGG SANDWICHES

Steps:

• Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

OPEN-FACED EGG SALAD SANDWICHES

Steps:

• Combine all ingredients except butter and muffins.
• Spread butter on each muffin half; toast.
• Spread about 2 T.
• egg mixture on each muffin half; broil 3 minutes or until cheese melts.

OPEN-FACED CHICKEN SALAD SANDWICHES

Steps:

• In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown., Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted.

OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL

Steps:

• Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
• Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

OPEN "FACE" EGG SALAD SANDWICHES

Steps:

• In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
• Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
• Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

OPEN-FACED EGG SALAD SANDWICHES

Steps:

• In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

OPEN-FACE EGG SALAD SANDWICHES

Steps:

• Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.