Ingredients
- Vegetable cooking spray
- 12 very thin slices pancetta
- 3 hard boiled eggs, peeled and coarsely chopped
- 4 ounces crumbled Gorgonzola
- 1 lemon, zested
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper, optional
- 6 (1/2-inch thick) slices whole-wheat bread
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels.
In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
Cut the sandwiches in half and arrange on a serving platter.
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Read all 26 reviews
By glotti23
Gibsonia
on July 02, 2011
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My mother wasn't happy that I decided to make this recipe a half hour before we left for a picnic, but once she tasted it she ate almost all 4 servings! Incredibly fresh taste with the lemon. I also substituted parmesan, feta and pecorino instead of gorgonzola. Definitely a favorite!
By mastergardner
on June 19, 2011
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Loved it
By godwing51_9253346
Gulf Breeze, FL
on June 17, 2011
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WOW! This recipe took the ordinary egg salad sandwich to a new level. The flavor combination was amazing and mysterious. I substituted the pancetta with real bacon pieces to reduce the prep time as well as the calories. What a discovery! Egg salad sandwiches are no longer going to be Sunday night supper at our house - they are company worthy!
Read all 26 reviews