No-Bread Sandwiches

Slices of Monterey Jack cheese replace the bread in these egg salad sandwiches. Two cheese slices top and bottom with egg salad, tomato, and lettuce layered in between. Simple, low-carb, and surprisingly satisfying.

The egg salad is basic and does the job well: chopped hard-boiled eggs, minced celery, a dash of hot sauce, and enough mayonnaise to bind it together. Chilling for an hour lets the flavors meld so you taste more than just cold eggs and mayo.

Monterey Jack works here because it’s firm enough to hold as a base but mild enough not to compete with the egg salad. A stronger cheese would overpower the filling.

Dill pickles and pimento-stuffed olives served alongside give you something briny and crunchy to alternate between bites. They’re not filler. They’re the condiment that ties the whole plate together.

Kitchen Tips

• Chill the egg salad first. Warm filling on cold cheese makes the cheese soften and bend. Cold on cold holds together better.
• Pat the tomato slices dry. Wet tomatoes make everything slide apart. A quick blot with a paper towel keeps the stack stable.
• Use thick-cut cheese slices. Deli-thin slices tear under the weight of the filling. Ask for slices cut at least ⅛ inch thick.

Variations

• Cheddar version: Swap Monterey Jack for sharp cheddar slices if you want a bolder cheese flavor.
• Tuna salad swap: Use tuna salad instead of egg salad for a different protein.
• Cucumber base: Replace the cheese with thick cucumber rounds for an even lighter, crunchier option.