I have a big pet peeve with most egg salads: too many are loaded with mayo, which ruins their texture and makes them bland. My version still has a little mayo, but I add mild Gorgonzola and lemon zest, which not only brings a classic Italian flavor and freshness to the sandwich but also keeps the salad moist. Crispy pancetta makes this recipe brunch-worthy, and while you can certainly substitute bacon, it’s a lot less Italian that way.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 400°F.
Step 2
Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.
Step 3
In a medium bowl, combine the eggs, Gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
Step 4
Cut the sandwiches in half and arrange on a serving platter.
