A variety of textures and flavors that blend well characterizes this favorite, "join-me-for-a-sandwich" lunch idea.
8 slices whole grain bread
2 Tbsp. favorite mustard
1/2 cup mayonnaise
2 hard-cooked eggs, chopped
1/2 tsp chopped chives
1/8 tsp salt
1 medium sized ripe avocado, sliced
1 medium sized tomato, sliced
8 slices bacon, cooked and crumbled
1 cup lentil, alfalfa, or other favorite fresh bean sprouts
Spread 4 of the slices of bread with your favorite style of mustard. Spread the other 4 slices with half of the mayonnaise.
Mix remaining 1/4 cup mayonnaise with the chopped eggs, chives, salt, pepper. Blend well.
Spread the egg mixture over the mustard-covered slices of bread. Top with avocado slices, dividing evenly among the four.
Place one slice of tomato on top of each sandwich. Sprinkle with crumbled bacon. Top off with about 1/4 cup sprouts and the mayonnaise-spread slice of bread.
Press together to seal. Cut into triangles.
Tip: Cook extra eggs and bacon at breakfast so you have them on hand when you wish to prepare this sandwich.
Time to prepare
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