Sliced Egg and Tomato Sandwiches with Dill Mayonaise

  • Yield 2 servings

Sharp and distinctive arugula leaves add wonderful flavor to these simple summer sandwiches.

Sliced Egg and Tomato Sandwiches 2
Mark Boughton Photography / styling: Teresa Blackburn

Ingredients

1/4 cup reduced-fat mayonnaise
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices whole-grain bread
2 hard-cooked eggs, thinly sliced
2 small tomatoes, thinly sliced
2 Arugula leaves

Instructions

  1. Combine mayonnaise, dill, salt and pepper. Spread one side of each piece of bread with mayonnaise mixture. Top with egg, tomato, arugula and remaining bread. Cut sandwiches diagonally in half.
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