Read reviews (5)
Rate recipe
One of my mother's friends gave her this recipe in the late '40s. I grew up eating these sandwiches, and they've been a staple with my own family. Although our children have left home, I still make this dish often for my husband and me to enjoy. -Barbara Suetholz, Racine, Wisconsin
This recipe is:
Quick
See More Recipes >
Nutritional Facts 1 serving (2 each) equals 694 calories, 54 g fat (9 g saturated fat), 340 mg cholesterol, 1,034 mg sodium, 34 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Broiled Egg Salad Sandwiches in Reminisce May/June 2002, p50
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 13, 2011 by nblibrary
<p>I omitted the saltines and the milk when I made this recipe. It is a good easy light dinner or lunch recipe. I like egg salad but had never thought about having it as a hot sandwich. Thanks for the recipe.</p>
Reviewed on Apr. 06, 2010 by justjenjones
@ Tommie G, you can always reduce the amount of sodium in the recipe, use garlic powder instead of garlic salt, use low sodium saltines, as well as use light mayonnaise instead of full fat mayo - or even no fat/fat-free mayo if you like that. And even use 2%, 1% or skim milk and not use whole milk. It is really not that difficult to "doctor" up the recipe to have less fat and less sodium, but still taste good.But there is no need to disrespect another's recipe on here and talk about the nation's obesity rates. It isn't the OP's fault that the nation is becoming obese. But with comments like yours, it does show a lack of disrespect for others that is becoming epidemic in our society.
@ Tommie G, you can always reduce the amount of sodium in the recipe, use garlic powder instead of garlic salt, use low sodium saltines, as well as use light mayonnaise instead of full fat mayo - or even no fat/fat-free mayo if you like that. And even use 2%, 1% or skim milk and not use whole milk. It is really not that difficult to "doctor" up the recipe to have less fat and less sodium, but still taste good.
But there is no need to disrespect another's recipe on here and talk about the nation's obesity rates. It isn't the OP's fault that the nation is becoming obese. But with comments like yours, it does show a lack of disrespect for others that is becoming epidemic in our society.
Reviewed on Mar. 06, 2010 by SherryHughes
love these sandwiches!
Reviewed on Feb. 10, 2010 by Mooma333
Thank you, Rachel, for this recipe. It's very, very good! Reminds me of my grandmother's recipe only this is made with muffins. Will definitely make a lot of these sandwiches!!! Katherine, Arvada CO
Reviewed on Feb. 09, 2010 by Tommie G
With 54 grams of fat and 1,034 mg of sodium, I will never make this recipe. No wonder this nation is suffering from an epidimic of obesity.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013