These sandwiches are layered with lettuce, alfalfa sprouts and a tasty egg salad. Kate and Josh usually share a sandwich, so Dorothy often saves one-quarter of the filling for lunch the next day.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Egg Salad:
Method
Egg Salad: In bowl and using fork, mash eggs until chunky. Stir in mayonnaise, carrot, parsley, green onion (if using), mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cut buns almost in half horizontally. Line each with lettuce leaf. Divide egg salad among buns; top with sprouts.
Nutritional facts <b>Per serving:</b> about
- Sodium 1081 mg
- Protein 22 g
- Calories 533.0
- Total fat 24 g
- Cholesterol 382 mg
- Saturated fat 5 g
- Total carbohydrate 55 g
%RDI
- Iron 34.0
- Folate 70.0
- Calcium 19.0
- Vitamin A 38.0
- Vitamin C 8.0
