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Under 30 Minutes

Under 30 Minutes

Open-Faced Egg Sandwiches with Celery-and-Radish Salad

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.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4
Photography: Romulo Yanes




  • 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)


  1. Step 1

    In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.

  2. Step 2

    Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.

Everyday Food, April 2012



Reviews (1)

  • jennbonn 3 Mar, 2013

    This was a huge hit with me and my husband! Will make again for sure.