I am putting the “S” or spinach in the traditional “B”acon “L”ettuce “T”omato egg sandwich.  With Easter coming there will be some extra hard boiled eggs in my refrigerator perfect for egg salad.  In my egg salad recipe I add some crisp bacon to add a little extra flavor.  This open face sandwich is served on grilled bread layered with fresh baby spinach, sliced tomatoes, egg salad and topped with pieces of crisp bacon.

Bacon Spinach Tomato Egg Salad Sandwich
6 hard boiled eggs, peeled
1/2 cup Miracle Whip or mayonnaise
3 slices bacon, cooked crispy, divided
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 large slices french bread
butter
1 cup fresh spinach
2 tomatoes, sliced

In a medium bowl place the hard boiled eggs.  With a pastry blender (My favorite kitchen tool) chop eggs into small pieces.  Add Miracle Whip or mayonnaise, 2 slices of bacon that has been chopped into small pieces, salt and ground pepper.  Mix until combined.

Preheat a flat top grill or skillet.  Butter both sides of the bread and cook until lightly brown on both sides.  To assemble sandwiches place each piece of bread on a plate.  On each piece of bread layer a 1/4 cup of spinach, 3 slices of tomatoe and 1/4th of the egg salad.  Chop the last piece of bacon into small pieces and sprinkle on each sandwich.