No-bread sandwiches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Eggs; Lg, Hard Cooked, * |
| ⅓ | cup | Celery, Minced |
| 8 | eaches | Monterey Jack Cheese, Slices |
| 4 | eaches | Tomato; Slices, Thin |
| 4 | eaches | Lettuce Leaves |
| 1 | x | Hot Pepper Sauce, To Taste |
| 1 | x | Mayonnaise, To Moisten |
| 1 | x | Salt & Pepper; To Taste |
| 1 | x | Dill Pickle Wedge |
| 1 | x | Stuffed Olives |
Directions
EGG SALAD FILLING
SANDWICH
* Eggs should be peeled and chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Prepare the egg salad filling.
Refrigerate for at least 1 hour to blend the flavors.
Spread 4 of the cheese slices with the filling.
Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste.
Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives.