No-Bread Sandwiches
Yield
4 servingsPrep
15 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
hard cooked, peeled and chopped |
|
| ⅓ | cup |
celery
minced |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
mayonnaise
to moisten |
*
|
| 8 | each |
monterey jack cheese
slices |
*
|
| 4 | each |
tomatoes
slices, thin |
|
| 4 | each |
lettuce leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
pickles, dill
wedged |
*
|
| 1 | x |
pimento stuffed green olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
hard cooked, peeled and chopped |
|
| 79 | ml |
celery
minced |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | x |
mayonnaise
to moisten |
*
|
| 8 | each |
monterey jack cheese
slices |
*
|
| 4 | each |
tomatoes
slices, thin |
|
| 4 | each |
lettuce leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
pickles, dill
wedged |
*
|
| 1 | x |
pimento stuffed green olives
|
*
|
Directions
Prepare the egg salad filling.
Refrigerate for at least 1 hour to blend the flavors.
Spread 4 of the cheese slices with the filling.
Place tomato slices on top of the filling.
Top with the lettuce leaves and salt and pepper to taste.
Cover with the remaining cheese slices.
Serve on individual plates with the pickles and olives.
