Chef James Brockman has concocted a winning sandwich here using low-fat sour cream and adding an extra spicy flair with basil, dill and oregano. The result is a sandwich you could eat for any meal—I have a friend who loves this for breakfast—and it's easy to munch on the run! To keep the sandwich fresh for traveling to school or work, wrap it tightly in
Saran™ Premium Wrap or place it in a
Ziploc® Brand Sandwich Bag and then pack it in a lunch box with a homemade ice pack. (Just add some ice cubes to a tightly sealed
Ziploc® Brand Storage Bag.)
step 1To make hard-boiled eggs: place eggs in a saucepan and run cold water into the pan until water is one inch above eggs. Cook over medium heat until water begins to boil. Reduce the heat to low and simmer 13 minutes. Remove eggs from pan with a spoon or ladle and let cool slowly, or run cold water over them to cool more quickly. Peel the eggs when cool enough to handle.
step 2Grate the eggs into a bowl using the large holes of the grater.
step 3Add the pickle relish, scallion, dill, basil, oregano, sour cream, celery and Dijon mustard. Stir until evenly mixed.
step 4Divide the egg salad between four slices of the toasted rye bread. Top each sandwich with two slices of tomatoes and arugula or lettuce. Top with remaining slices of bread and serve.
written by:
Diane, SC Johnson home care expert