Bacon-and-Egg Club Sandwiches

bacon-and-egg club sandwich
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes; transfer to a paper towel to drain.

In a medium bowl, mix together the eggs and mayonnaise; season with salt and pepper.

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.