No, that isn’t a typo. That’s an ALT… Avocado Lettuce and Tomato Sandwich with Egg Salad.
I’ve had a bit of a sandwich craving lately. I love some fresh veggies layered between two slices of bread. And, I think that sandwiches are inherently summery. So, now that the weather is starting to get warmer I’m craving them. This week’s menu has a chick’n, avocado, and roasted red pepper sandwich on it (ooo, maybe I’ll add a little goat cheese and garlic spread to that sandwich).
But, Monday the $5 Dinner Mom posted a recipe idea for “Egg Salad meets the BLT Sandwich”, I decided it was time for me to make a sandwich for myself for lunch.
A pretty simple idea for a sandwich. But, I don’t eat bacon, so that gets replaced with avocado – that’s a switch I’ve been making for years. It’s a pretty easy switch to understand when you think about my guacarexic needs – to get all my calories from avocados (hee hee). Of course, if you want to have bacon on your sandwich, please fell free – I’m sure it would be tasty.
The avocado does a nice job of replacing the mayo – both add moistness and creaminess, but the avocado is lower in saturated fats, has no cholesterol, has fewer calories, is much lower in sodium, and it just tastes better.
I wanted to make the egg salad a little bit healthier as well, so I added little cauliflower florets to it. I like my egg salad to be light on the mayo as well. So, if you’d like to add more, please feel free. I’ve found a mayonnaise that’s pretty good. It comes from the Mexican meat market, and it’s made with olive oil. It tastes fresher than most mayos. And, it has a pretty green tint to it. I’ve also seen some mayos made with olive oil at the regular grocery store. Give ’em a try.
I put my sandwich on sourdough bread. A nice soft roll would be lovely as well, or wheat bread is usually my favorite for this type of sandwich.
This sandwich is great. Salty from the egg salad. Crispy from the lettuce. Sweet and juicy from the tomato. And, if you have summer tomatoes from the garden, this would be awesome. A pretty quick dinner to put together as well – just a few minutes to boil the eggs, then putting it all together is a snap.
Want more sandwich tips? Check out this prior post on sandwiches.
ALT with Egg Salad Sandwich
2 organic eggs, boiled (follow “Cooking Basis – Boil an Egg“)
1 /2 tablespoon mayonnaise
Pinch of salt
Two romaine lettuce leaves per sandwich
3 slices of a good tomato per sandwich
3 slices of avocado per sandwich
2 slices of bread per sandwich
Chop the boiled egg in a small mixing bowl using the pasty cutter or a large fork. Gently mix in the mayo (adjusting the amount to suit your taste). Sprinkle in a large pinch of salt (pepper and fresh herbs can also be added to your taste).
Toast the bread until golden brown. Spread a small amount of mayo on the bottom slice of bread. Assemble the sandwich layering on the lettuce leaves, tomato, avocado, and egg salad.