Crisp Pancetta and Egg Salad Sandwich Recipe

Crisp Pancetta and Egg Salad Sandwich
Difficulty: Easy | Total Time: | Makes: 3 sandwiches

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.

  • 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
  1. Place the eggs, pickle, mayonnaise, parsley, vinegar, salt, and pepper in a medium nonreactive bowl and stir until evenly combined.
  2. 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.