Open-Faced Italian Egg Salad Sandwich

I can admit it openly, I've never been a fan of egg salad sandwiches. I think that it might have something to do with the complete lack of aesthetic appeal; mushy white bread with mutilated eggs and runny mayo oozing out the side. But this afternoon, I was reminded of just how appealing an egg salad sandwich could be on the Fourth of July. There's nothing like the old classics to bring you back to the summer picnics in your favorite childhood novels. I decided that if I was going to attempt and egg salad, that I would need to spruce it up a little. I did, and discovered that perhaps I really do like egg salad sandwiches after all!

Open-Faced Italian Egg Sandwich

2 hard-boiled eggs, cut into small rough chops

1 heaping Tablespoon mayo

1/2 mini sweet bell pepper, finely minced

1 teaspoon red onion, finely minced

1 1/2 teaspoon fresh parsley, minced

1 Tablespoon parmesan cheese

fresh cracked pepper to taste

2 slices prosciutto 

 2 slices of French batard

 

Fry the prosciutto in a little bit of olive oil until slightly curled. Meanwhile, mix together eggs and mayo. Add bell peppers, onion, parsley and a pinch of parmesan cheese. Add pepper to taste. Remove the prosciutto and drag one side of the bread in the remaining oil. Place the bread oiled side up in a baking pan and place in the oven under the broiler. Watch this very carefully and flip the bread when the side is slightly brown. On the white side of the bread, spread the egg salad. Sprinkle the remaining parmesan over the egg salad, and place under the broiler again, until the parmesan is slightly melted. Pull and top with chopped prosciutto. Garnish with parsley, onions,  or bell pepper.