Crisp Pancetta and Egg Salad Sandwich Recipe
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Here we take a page from breakfast and team up classic egg salad with bacon (or in this case pancetta) and toast, for a sandwich that’s fit for any time of day.
This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
INGREDIENTS
- 6 large hard-boiled eggs, small dice
- 1/4 cup finely chopped dill pickle
- 3 tablespoons mayonnaise
- 3 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 (3/4-inch-thick) slices brioche, toasted
- 9 thinly sliced pieces Pan-Crisped Pancetta
INSTRUCTIONS
- Place the eggs, pickle, mayonnaise, parsley, vinegar, salt, and pepper in a medium nonreactive bowl and stir until evenly combined.
- Divide the egg salad among 3 pieces of the brioche and top each with 3 pieces of the pancetta. Top with the remaining pieces of brioche and serve.
SOOO delish!! Great recipe for egg salad...love that there's very little mayo and the dill pickle adds the perfect amount of saltiness. I made this with bacon instead of the pancetta, and it was fab. Also used challah bread because the bakery didn't have brioche, and it was lovely too. Will definitely make again!
Made this last night for dinner. Delicious!! I like how there was not that much mayo in it. Nice flavors. And bacon!! Bacon/pancetta on egg salad. Why didn't I think of that? You can't go back now.
Holy guacamole! That looks luscious. I'm diving in. Send a search party if I'm not back in a week.
I love this, had it at a kennelworth NJ diner Saturday, on a roll with bacon. this recipe sounds yum!