Food & Cooking Recipes Quick & Easy Recipes Open-Faced Egg Sandwiches with Celery-and-Radish Salad 4.2 (5) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner, just toss the salad and assemble the sandwiches. 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 ½ cup Spring Herb Pesto 4 thick slices country-style bread, toasted ¼ pound thinly sliced prosciutto (optional) 4 hard-cooked large eggs, peeled and thinly sliced 1 ounce Parmesan, shaved (¼ cup) Directions In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper. Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad. Romulo Yanes Rate it Print