Egg Salad Club Sandwiches

Substitute fresh arugula for the spinach if you prefer its spicy bite. For a checkerboard effect, you can use both white and wheat breads. If you want to serve only the salad, just omit the bread, spinach, and 1/3 cup mayonnaise.

Prep Time: 25 minutes

Ingredients

• 2/3  cup  mayonnaise, divided
• 4  large hard-cooked eggs, chopped
• 1  celery rib, diced
• 4  bacon slices, cooked and crumbled
• 1/4  cup  chopped fresh chives
• 1  tablespoon  minced sweet onion
• 1/4  teaspoon  seasoned salt
• 1/2  teaspoon  freshly ground pepper
• 12  very thin white or wheat sandwich bread slices, lightly toasted
• 1  cup  firmly packed fresh spinach
• Garnish: whole fresh chives

Preparation

Stir together 1/3 cup mayonnaise and next 7 ingredients.

Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach and 4 bread slices.

Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters; garnish, if desired.

Sweet-Pickle Egg Salad Club: Omit bacon and chives. Add 2 tablespoons instant potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as directed.

Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.