We are HUGE fans of the classic BLT sandwich. Each week we have a sandwich night, and BLT’s are definitely our go-to. Lately, though, we’ve been having just simple egg-salad sandwiches instead. It’s easy, simple, and takes almost no effort to throw between a couple slices of bread. So one night, we decided it would be fun to just combine them both, and make a mega BLT Egg Salad Sandwich. Two in one. I mean, why didn’t we do this before?
I thought I’d share this recipe right before Easter because the #1 thing we’ll all have lying around the house after the holiday is either a pile of candy, or lots of leftover dyed eggs. Well, this recipe calls for a bunch of the latter, so definitely put it on the list for next week’s dinners!
The egg salad mixture is the same I’ve used for years. The secret is a bit of that smoky paprika, and fresh, fresh, fresh dill. I used to hate dill because it reminded me of pickles, and I’m not a fan. But using the dill in my egg salad has changed my life, man. I still don’t like pickles, but give me fresh dill to use on anything/everything and I’m a happy gal!
We use mayo when we make our egg salad, but you can most certainly use plain greek yogurt, or light sour cream if you must, but there’s just something about that creamy mayo (my husband is a mayo guy, I’m all for miracle whip), that makes everything come together in this salad, and eventually on our BLT sandwich! Taste as you go, add a little more salt here and there if you feel like you need to, it’s all up to taste.
Make sure you don’t skimp on the bacon. Good heavens, bacon is incredible. I bake ours up in the panggangan for around 15-20 minutes at 400 degrees. All cooked. All done. Zero effort and flipping/splashing grease everywhere. Also, when I make our BLT’s and tomatoes aren’t in season, I try to get the vine-on tomatoes in the produce section instead. Nothing can replace a garden-fresh tomato, but the vine-on ones tend to be a little closer to the “real juicy thing” in the off season.
Lasty, I love using butter lettuce. It’s just gorgeous! It has the perfect flavor for sandwiches like these. Don’t forget to grab a few fresh crossiants from the bakery on your way out, too. The bread can sometimes make or break a sandwich, and these buttery, flaky, beds of heaven will be a perfect blanket to all those lovely ingredients we have going on.
So if you’re making a sandwich soon, combine two of the classics! We’ll definitely miss the egg salad on our sandwiches whenever we make BLT’s without it from now on. 🙂
BLT Egg Salad Sandwich
makes 4 sandwiches
8 eggs, hard boiled, cooled, peeled, and chopped
1/4 C greek yogurt or mayo
1/4-1/8 t paprika (to taste)
1/4 t salt (add more to taste)
1/4 t pepper
1 t freshly chopped dill
4 pieces of butter lettuce, washed and cut in half
2 plum tomatoes, sliced, seasoned with salt and pepper
12 slices of bacon, cooked until crisp
4 medium croissant rolls, sliced in half
1. In a medium bowl, mix together chopped eggs, spread (yogurt or mayo), paprika, salt, pepper, and fresh dill.
2. Spread about 1/4-1/2 egg salad mixture onto the bottom layer of the croissant sandwich. Next, layer on the crispy bacon, juicy tomatoes, and lettuce. Top with the top half of the croissant sandwich, and serve warm or cold (right away is best).
Source Recipe: https://bakingwithblondie.blogspot.com