There are a few things that I could live off of for the rest of my life. Sandwiches (or according to Tom Haverford from Parks and Rec; sammies, sandoozles, or Adam Sandlers) are one of them. They have never ending possibilities when it comes to fillings, spreads, and bread vehicle of choice.

Sandwiches are good any time of day, hot or cold, in summer or winter. From dainty little tea sandwiches to saucy messy meatball subs, I haven’t met a sandwich I didn’t like.

Here is a quick and easy open face sandwich that is great for a snack or light lunch. It is also a great vegetarian option.

Egg, Lettuce & Tomato (ELT) Open Face Sandwich
sliced bread
hard boiled egg
1 tablespoon mayo
1 tablespoon pesto (homemade or store bough)
lettuce, shredded (any kind works)
tomato, sliced (use whatever is ripe)
salt & pepper

Here is my trick for great hardboiled eggs: place eggs in a pot and fill with cold water until covered. Heat water uncovered on high until it comes to a boil. Remove pot from heat, place the lid on top, and let sit for 11-12 minutes. Remove eggs after time is up and put in a bowl filled with ice water to immediately stop cooking. Peel and eat!

In a small bowl mix mayo and pesto. I have a few pesto recipes here. Slice tomato and egg and season with salt and pepper.

Toast bread then spread on mayo mixture. Top with shredded lettuce, tomato slices and egg. Enjoy!