This recipe was a customer favorite at our "porta via" cafe. Bella's egg salad is full of fresh flavor with the addition of Bella Cucina Basil Pesto. Sandwiched between two pieces of olive-studded country bread that is spread with briny Bella Cucina Olivada Pesto, this egg salad sandwich is a stand-out addition to your next picnic lunch.
8 slices olive country loaf, toasted
1/4 cup Bella Cucina Fresh Basil Pesto
1/2 cup Dukes mayonnaise
8 hard boiled eggs
2 teaspoons Bella Cucina Calendula & Chive salt
1/4 teaspoon pepper
1/2 cup Bella Cucina Olivada Olive Pesto
1 handful arugula (or any micro greens)
In a small bowl, mix the mayonnaise and basil pesto together until combined. Set aside.
In another bowl, chop the eggs and salt together with a fork, pastry cutter or two knives, for a slightly chunky texture. Add the pesto mayonnaise mixture and stir just until combined. Refrigerate until ready to use.
Spread a Tablespoon of the olive pesto evenly on one side of the bread. Spread a generous dollop of the egg salad mixture on the other. Top with arugula and the another slice of bread.