Deviled Egg Salad Sandwich
Servings: 2 Sandwiches
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Ingredients
- 2 pieces Tribeca Oven Stirato Bistro Roll
- 3 Eggs large
- as desired Onion sliced
- as desired Red bell pepper sliced
- 1/4 cup Mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp White vinegar
- to taste Hot Sauce
- 8 slices Tomato
- 8 leaves Butter lettuce
- to taste Salt & Pepper
Instructions
- Bring water to just below a boil, add eggs, boil for 11 minutes.
- While eggs cook, cut onion and red pepper.
- Make sandwich dressing, mix mayonnaise, mustard, vinegar, and hot sauce, then mix until smooth.
- Take eggs out of the boiling water and place them into ice water, when cool to the touch drain water and place eggs in the fridge to cool.
- Remove egg shells and slice eggs to desired thickness.
- Allow dressing to chill in the fridge for 5 – 10minutes. While mix cools slice tomato and wash lettuce and cut ciabatta lengthwise.
- Make sandwich, place lettuce on the bottom of the bread, add slices on onion and pepper, put desired amount of mayo dressing on the vegetables, place the sliced egg in a fanned out on top. If desired more dressing can be added over egg slices and topped with the top of the bread.