Tomato Sandwich with Egg Salad and Bacon (and Bread)

Tomato Sandwich with Bacon and Egg Salad

I have plenty of friends who have given up on bread in varying degrees. Some permanently, and some give it up every time they want to lose a little weight. I try to be supportive, so sometimes I sit with them in a restaurant or at the dinner table and watch them struggle through a bunless-burger using a knife and fork. I try to be a good friend and forgo bread myself (temporarily), but I always end up picking at the crust of the baguette when they aren’t looking, or making toast after they’ve left the room. So I made a Tomato Sandwich with Egg Salad and Bacon to remind myself why I can never give up on bread. Which might seem like an odd statement. After all, it’s an Egg Salad and Tomato Sandwich, the bread is not supposed to be the star.

While I do love bread for itself. It’s what bread can do for other ingredients that makes it such an important part of my eating habits. There’s a reason bread, wine and cheese are considered a “holy trinity” in France. Is there anything so amazing as bread and butter? Well, maybe toast and butter. Bread has another bonus. Bread makes most anything portable. I’m a sandwich geek.

Tomato Sandwich

Currently I’m enjoying the heirloom tomato sandwich in all its forms. You have to admit there’s nothing quite like a fresh, lightly salted, warm from the sun tomato nestled between two slices of toast. Just the thought of them together is all the reminder I need– I will never give up on bread.

Toasty bread and tomatoes are a terrific starting place for an ever-changing summer sandwich. As long as the tomato is ripe and the bread is good– toast and tomatoes are the only constant elements I require. Some of the best tomato sandwiches I’ve ever eaten had nothing more than a thick swoop of homemade mayo. Add an avocado if you want to, or egg salad if you prefer. It doesn’t really matter: be it bruschetta, a classic BLT or this revved up Tomato Sandwich with Egg Salad and Bacon, you’ll always find bread on my plate. GREG

Tomato Sandwich with Egg Salad and Bacon

Tomato, Bacon and Egg Salad Sandwich 

Print This Recipe Total time Yield 4Source Inspired by Langer’s Deli in Los AngelesPublished

If you’re going to store the hard-boiled eggs for more than an hour, plunge them into the ice-water bath uncracked to cool completely before draining and moving them the refrigerator.

egg salad sandwich


  • 8 large eggs (at room temperature)
  • ½ cup mayonnaise (plus more for toasted bread slices)
  • 1 tablespoon prepared cream horseradish
  • 2 teaspoon pickle brine (from jarred pickles)
  • 3 dash red Tabasco sauce
  • salt and pepper (as needed)
  • 2 tablespoon minced fresh chives
  • 2 tablespoon minced shallots
  • 8 slice egg bread (lightly toasted)
  • 1–2 heirloom tomatoes (sliced)
  • 8 slice smoked bacon (cooked until crisp)


Gently place eggs in a single layer in the bottom of a saucepan. Cover them by about 1‑inch with room-temperature water. Place the pan on the burner set to high heat. Once the water comes to a gentle boil, cook the eggs for 1 minute. Then turn off the heat and let the eggs sit in the water for 12 minutes.

Meanwhile, in a large bowl prepare an ice bath.

After 12 minutes drain the eggs, then gently tap each one on the edge of the ice-bath bowl to crack the shells. Place each cracked egg into the ice bath bath to cool completely, about 5‑minutes.

Peeled the cooled eggs, discarding shells. Halve the eggs lengthwise and pop the yolks out and into a food processor. Add the mayonnaise. prepared horseradish, pickle juice, and Tabasco; season with salt and pepper. Puree until smooth. Transfer to a medium bowl. Coarsely chop the whites, add them to the bowl along with the chives and shallots; gently fold until well incorporated.

Divide the egg salad on 4 of the toasted bread slices, top with tomato slices and two strips bacon. Spread some more mayonnaise on the remaining 4 toasted bread slices, placing them on top to finish the sandwich.