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Bacon, Egg, Tomato Club Sandwiches


2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 lb sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil


Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.


Yield: 8 (Makes 4 large sandwiches)
Source: Gourmet Mag, June 2009

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