E.L.T. (Egg, Lettuce, and Tomato Sandwich)

Name: E.L.T. (Egg, Lettuce, and Tomato Sandwich)
Yield: 4 servings
Ingredients: 1 2 slices white sandwich bread; 1 1/4 cup Hellmann’s or Best Foods mayonnaise, divided; 1 2 thick ripe beefsteak tomato slices; 1 Kosher salt, freshly ground pepper; 1 2 hard-boiled eggs, peeled, sliced crosswise; 1 3 leaves iceberg lettuce

From the kitchen of Carly

A stripped-down sandwich that lets each component sing. Toasted bread gets a mayo kiss, then tomato slices, hard-boiled eggs, and crisp lettuce layer in with precision. Simple, satisfying, and built for lunch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 slices white sandwich bread
11/4 cup Hellmann’s or Best Foods mayonnaise, divided
12 thick ripe beefsteak tomato slices
1Kosher salt, freshly ground pepper
12 hard-boiled eggs, peeled, sliced crosswise
13 leaves iceberg lettuce

Instructions

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.