1 x —–egg salad filling——
3 ea Eggs; lg, hard cooked, *
1/3 c Celery, minced
1 x Hot pepper sauce, to taste
1 x Mayonnaise, to moisten
1 x ———-sandwich———-
8 ea Monterey jack cheese, slices
4 ea Tomato; slices, thin
4 ea Lettuce leaves
1 x Salt & pepper; to taste
1 x Dill pickle wedge
1 x Stuffed olives
* Eggs should be peeled and chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ 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.
Yields
4 Servings