Are you tired of the same old sandwich options for lunch? Looking for a delicious and satisfying meal that’s easy to prepare? Look no further than this Mushroom and Egg Salad Sandwich recipe! This unique twist on a classic sandwich combines sautéed mushrooms, hard-boiled eggs, and a creamy dressing for a flavorful and filling meal. In this post, we’ll walk you through the steps to create this mouthwatering dish, from cooking the mushrooms to assembling the sandwich. Get ready to elevate your lunch game with this Mushroom and Egg Salad Sandwich!
Ingredients:
- 4 eggs
- 1 cup diced mushrooms
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices whole wheat bread
- 4 lettuce leaves
Instructions:
- Start by boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10 minutes. Remove the eggs from the water and let them cool before peeling and chopping them.
- In a medium bowl, combine the chopped eggs, diced mushrooms, mayonnaise, Dijon mustard, parsley, salt, and pepper. Mix everything together until well combined.
- Take 4 slices of bread and place a lettuce leaf on each slice. Divide the egg and mushroom salad evenly among the 4 slices of bread, spreading it out in an even layer.
- Top each sandwich with another slice of bread to form a sandwich.
- Optional: You can toast the sandwiches in a panini press or a skillet for a warm and crispy texture.
- Cut the sandwiches in half and serve immediately. Enjoy your delicious mushroom and egg salad sandwich!
Tips:
- Feel free to add other ingredients to the salad, such as diced onions, celery, or bell peppers, for extra flavor and crunch.
- You can use any type of bread for this sandwich, but whole wheat bread adds a nice nutty flavor and extra nutrients.
- If you’re not a fan of mayonnaise, you can substitute it with Greek yogurt or avocado for a healthier twist.
- This sandwich is great for meal prep as the salad can be made ahead of time and stored in the refrigerator for a few days.