Roasted Pepper 'n' Egg Salad Sandwiches Recipe

Roasted Pepper 'n' Egg Salad Sandwiches Recipe photo by Taste of Home

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Here’s a fresh take on a classic sandwich from Ruby Williams of Bogalusa, Louisiana. The egg salad gets an extra boost from red peppers and zesty seasonings.

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Roasted Pepper 'n' Egg Salad Sandwiches Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1/4 cup mayonnaise
2 tablespoons diced roasted sweet red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 hard-cooked eggs, chopped
4 slices multigrain bread
2 romaine leaves

Directions

In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. Spread over two slices of bread. Top with romaine and remaining bread. Yield: 2 servings.

Nutritional Facts 1 sandwich (prepared with fat-free mayonnaise) equals 280 calories, 11 g fat (3 g saturated fat), 321 mg cholesterol, 670 mg sodium, 31 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Roasted Pepper 'n' Egg Salad Sandwiches in Cooking for 2 Winter 2007, p64

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia