These BLT's make for a very refreshing summer lunch. As if BLT's weren't good enough, how about adding in some creamy egg salad, and serving it up on thick slices of toasted bread? I like it!
I can envision this becoming a regular Sunday afternoon lunch. The egg salad is easy to make ahead and store in the fridge, then just cook up the bacon and assemble everything after you get home from church and have a relaxing lunch. Have some potato chips or fries on the side, and you're all set.
If you're not familiar with making hard boiled eggs - here's the lowdown. Put the eggs in a pot and fill it with cold water to about an inch over the eggs. Bring the water to a rolling boil. Remove it from the heat, cover the pot, and let it sit for 12 minutes. Run the eggs under cold water to cool them down and prevent any further cooking. At this point you can store them in the fridge or peel them and use them right away. Make a few extra for an on-the-go breakfast or to throw into a salad. Easy peasy.
Egg Salad BLT's
(adapted from Cooking Light)
1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 (1 and 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves
1. Combine first 6 ingredients in a medium bowl, stirring well. Coarsely chop eggs and add to mayonnaise mixture; stir gently to combine.
2. Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
Makes 4 servings.