Photo: Anna Pelzer
Crisp Pancetta and Egg Salad Sandwich Recipe
10 ingredients
30 min
3 sandwiches
openrecipes
Here we take a page from breakfast and team up classic egg salad with bacon (or in this case pancetta) and toast, for a sandwich that's fit for any time of day...
Estimated Nutrition (whole recipe, rough)
14
Calories
1g
Protein
0g
Fat
2g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Brioche | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large
- small dice
- 1/4 cup finely chopped dill pickle
- 3 tablespoons
- 3 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 (3/4-inch-thick) slices brioche, toasted
- 9 thinly sliced pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes