cup coarsely chopped pitted calamata olives or ripe olives
4
thin slices (2 ounces) deli brick or provolone cheese
6
slices marble rye or pumpernickel bread
2
large dill pickles, thinly sliced
2
romaine or red leaf lettuce leaves
2
cherry tomatoes (optional)
Prep Time
10 minutes
1. Combine egg salad and olives in small bowl.
2. To assemble each sandwich, layer 1 cheese slice on 1 bread slice. Place 1/4 of egg salad mixture and 1/4 of pickle slices on cheese.
3. Top pickles with 1 bread slice and 1 cheese slice. Place 1/4 of egg salad mixture and 1/4 of pickle slices on cheese; top with lettuce leaf and 1 bread slice. Garnish with cherry tomato, if desired.
Serving Suggestion
Serve with carrot sticks and celery sticks and potato chips.
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