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With pesto as the secret ingredient, the classic egg salad sandwich just got tastier. A delicious end to the egg-hunt festivities, kids and adults alike will be hopping for more!

"Egg Salad" Sandwiches

1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
Nonstick cooking spray
1 (7-ounce) container BUITONI Refrigerated Reduced Fat Pesto with Basil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Red leaf lettuce
1 medium tomato, halved and cut into 1/4-inch slices
4 to 6 large hard-cooked eggs, peeled and sliced

1. Preheat broiler.
2. Place bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven.
3. Combine pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.

Makes 8 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 min

Nutritional Information Per Serving: Calories: 250 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 2.5 g Cholesterol: 110 mg Sodium: 560 mg Carbohydrates: 30 g Dietary Fiber: 3 g Sugars: 6 g Protein: 10 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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