AVOCADO EGG SALAD SANDWICH

I should have used my favorite sourdough bread from Panera, but I didn’t want to make an extra trip, so I went with grocery-store-bought sourdough bread. Not that the sandwich wasn’t wonderfully tasty, it just could have been that times two–or three. Have you tried Panera’s sourdough?

5 eggs hard-boiled, cooled, and chopped

2 tbsp reduced-fat mayonnaise

2 tsp dijon mustard

1/4 tsp sea salt

1/8 tsp ground black pepper

8 slices sourdough bread (highly recommend Panera’s)

4 slices Monterey Jack cheese

8 slices turkey bacon, fried to slightly crispy

2 avocados, sliced thin

1) In medium bowl, gently combine eggs, mayonnaise, mustard, salt, and pepper; refrigerate 15-30 minutes before using

2) Assemble four sandwiches as follows, dividing ingredients between each: sourdough bread slice, cheese, bacon, avocado, egg salad, sourdough bread slice; serve!

Makes: 4 sandwiches

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PROSCIUTTO-EGG SPINACH SALAD

Though we’ve definitely moved into soup season, I had no choice but to make salads for dinner last night. You see, I went overboard on the veggies when I made a detour to Costco, completely forgetting that my refrigerator’s capacity is less than infinite. And then there was the prosciutto that is far more affordable in bulk… So, here’s the recipe that freed up just enough fridge space for me to be able to close the door. No complaints–it was delicious.

10 cups fresh baby spinach (or romaine would be lovely too)

1/2 cup matchstick carrots

4 stalks celery, diced

1 red bell pepper, diced

1 cup fresh green beans, chopped

1 large tomato, diced

1/2 cup frozen baby sweet peas, thawed

4 oz prosciutto, chopped

4 slices swiss cheese, chopped

4 boiled eggs, cooled and diced

1) Here comes easy: Assemble 4 salads on large plates, equally dividing and scattering ingredients in order listed; serve with the dressing of your choice (or none at all–good all by itself)

Makes: 4 dinner-sized servings