Photo by Ted Cavanaugh
With each bite you get that ideal combo of ingredients—sweet tomato, rich egg, crisp iceberg lettuce.
Recipe information
Yield
1 serving
Ingredients
2
slices white sandwich bread
1
/4 cup Hellmann’s or Best Foods mayonnaise, divided
2
thick ripe beefsteak tomato slices
Kosher salt, freshly ground pepper
2
hard-boiled eggs, peeled, sliced crosswise
3
leaves iceberg lettuce
Need to make a substitution?
Preparation
Spread both sides of bread slices all the way to the edges with the thinnest layer of mayonnaise possible. Heat a dry large skillet over medium-low; cook bread until golden, about 3 minutes per side. Transfer to a plate; let cool. Spread remaining mayonnaise over both slices of bread. Top a slice with tomatoes; season generously with salt and pepper. Arrange eggs over tomatoes; season. Top with lettuce, close sandwich, and cut in half.