Bacon-and-Egg Club Sandwiches

August 2009
Bacon-and-Egg Club Sandwiches

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 20 mins

Cook: 7 mins

  • 8 slices bacon
  • 8 large eggs, hard-boiled and coarsely chopped
  • 1/3 cup mayonnaise
  • Salt and pepper
  • 12 slices pumpernickel bread, toasted
  • 8 leaves romaine lettuce
  • 1 large tomato, cut into 8 slices
  1. In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes; transfer to a paper towel to drain.
  2. In a medium bowl, mix together the eggs and mayonnaise; season with salt and pepper.
  3. Spread the egg salad on each of 8 slices of toast and divide the bacon among 4 of them. Stack the egg-only toasts on top of the bacon-topped toasts. Top with the lettuce and tomato; season with salt and pepper. Place the 4 remaining toasts on top. Halve the sandwiches.