Photo updated April 2012
I really wish that my husband and I could eat lunch together. This would be a perfect lunch sandwich to sit down to during a break from work. Unfortunately, my husband works too far away (with a short lunch break) to be able to come home for lunch. So we settle on eating sandwiches for dinner from time to time.
When I saw this recipe in my Cooking Light magazine, I knew I wanted to try it. I love BLTs, I love egg salad, so you couldn’t go wrong combining them!! I actually followed this recipe pretty exact, except for using some sourdough we had in the cabinet that needed to be used and some green leaf lettuce instead of Boston. I loved the addition of the lemon rind – it added such a fresh flavor. They were great sandwiches, and made great leftovers for lunch the next day as well!!
- ¼ c. fat free mayonnaise
- 3 T thinly sliced green onions
- 3 T reduced-fat sour cream
- 2 t whole-grain Dijon mustard
- ½ t freshly ground black pepper
- ¼ t grated lemon rind
- 8 hard-cooked large eggs
- 8 slices peasant bread or firm sandwich bread, toasted
- 4 center-cut bacon slices, cooked and cut in half crosswise
- 8 slices tomato
- 4 large Boston lettuce leaves
- Combine first 6 ingredients in a medium bowl, stirring well.
- Cut 2 eggs in half lenghwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
- Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with ½ cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
- from Cooking Light