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Source: Campbell's Recipes
Tagged With: 4 open-faced sandwiches
Egg Salad Stacker
Egg salad sandwiches get a modern twist in this lower fat version that uses egg whites and nonfat mayonnaise to make hearty, open-faced sandwiches that you'll enjoy eating with a fork and knife.
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Serves: 4 open-faced sandwiches
Prep Time: 30 minutes
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1 tablespoon Dijon-style mustard
1 tablespoon nonfat mayonnaise
1/8 teaspoon ground red pepper
4 hard-cooked egg whites, chopped
1 small onion, chopped (about 1/4 cup)
1 medium tomato, chopped (about 1 cup)
4 lettuce leaves
4 slices Pepperidge Farm® White Sandwich Bread
8 zesty dill pickle sandwich slices




Stir the mustard, mayonnaise and ground red pepper in a small bowl. Stir in the egg whites, onion and tomato.
Place the lettuce on the bread slices. Divide the egg mixture among the bread slices and top with the pickle sandwich slices.





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