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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * Eggs should be peeled and chopped.
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Prepare the egg salad filling. Refrigerate for at least 1 hour to blend
the flavors. Spread 4 of the cheese slices with the filling. Place
tomato slices on top of the filling. Top with the lettuce leaves and salt
and pepper to taste. Cover with the remaining cheese slices. Serve on
individual plates with the pickles and olives.
| Ingredients:
3 eggs; lg, hard cooked, * 1 x hot pepper sauce, to taste
1/3 Cup(s) celery, minced 1 x mayonnaise, to moisten
8 monterey jack cheese, slices 1 x salt & pepper; to taste
4 tomato; slices, thin 1 x dill pickle wedge
4 lettuce leaves 1 x stuffed olives |
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