Sausage and Bacon Egg Salad Sandwich on Ciabatta

Sausage and bacon Egg Salad Sandwich on Ciabatta

Yield: 12 servings

Ingredients

  • 1 lb., 5 oz.* hard-cooked eggs (12 large), peeled
  • 2 oz. (1/4 cup) cooked diced bacon
  • 2 oz. (1/4 cup) cooked sausage of choice
  • 2/3 cup mayonnaise
  • 2 tsp. chopped chives
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 12 ciabatta rolls (3-4 oz. ea.), halved

*If using peeled hard-cooked egg product.

Directions

  1. Slice eggs in half lengthwise. Remove 3 yolks; reserve. Chop remaining eggs and add to a medium bowl along with diced bacon and sausage.
  2. In a small bowl, mash the reserved egg yolks; add mayonnaise and mix until creamy. Blend in chives, salt and pepper. Mix dressing into egg mixture.
  3. For each sandwich, portion about 2/3 cup egg mixture onto ciabatta roll bottom. Close with top. Repeat for remaining sandwiches and serve immediately.

EggPops

Commodity Board Recipes

Entrees



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

FEATURED SCHOOL RECIPE

POWER PACK OPTION

OUR RECIPE OF THE MONTH

Bacon Truffle Deviled Eggs