Open-Faced Egg Sandwiches with Celery-and-Radish Salad
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Make your vinaigrette and hard-cook your eggs in the morning. When you're ready for dinner, just toss the salad and assemble the sandwiches.
Open-Faced Egg Sandwiches with Celery-and-Radish Salad
Sandwiches need to be extra special to make it to dinner (no PB and Js here). Everyday Food editor Sarah Carey shows you how to make this hearty meal.
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Everyday Food, April 2012
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 2 teaspoons Dijon mustard
- 1 tablespoon white-wine vinegar
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 6 celery stalks, thinly sliced
- 1 bunch radishes, thinly sliced
- Coarse salt and ground pepper
- 1/2 cup Spring Herb Pesto
- 4 thick slices country-style bread, toasted
- 1/4 pound thinly sliced prosciutto (optional)
- 4 hard-cooked large eggs, peeled and thinly sliced
- 1 ounce Parmesan, shaved (1/4 cup)
Directions
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In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
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Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.
This was a huge hit with me and my husband! Will make again for sure.