I have mentioned several times that this summer has been crazy busy.
Not only is it a busy season for some of the work I do (teaching cooking classes) but it is travel season. On top of that, it is the time of year for fun!
I live in a freakin’ awesome city that always has so much to do. Most of these activities are free or cheap, and provide tons of fun memories from year to year. Summer is popping with activities that include free movies, concerts, full production plays and so much more in our local city and parks!
We try to ‘live up’ summer and go to as many of these events that we can. Since we are really busy and because it IS summer and I really don’t feel like cooking, we rely heavily on quick, easy to eat or easy to transport meals (picnics at the park while we enjoy the movie or play are all part of the fun!). Think sandwiches and snack foods.
Because sandwiches have been our summer staple, I have tried to change up not only the sandwiches themselves but also the ‘sandwich sides’ to keep things interesting. From fresh summer fruit to carrot and celery sticks to the classic potato chips.
But for me nothing compliments a sandwich more than potato chips! That crunch, the extra pop of flavor and the convenience (especially for lunch/supper on the go or picnics).
In fact, truth be told, I am a bit of a potato chip ‘junky.’ I love snacking, just grabbing a handful of this or a handful of that, to hold me over until the next meal.
I am always excited to try new products, especially new products found on the chip isle. Green Giant has a new line of potato chips; Roasted Veggie Tortilla Chips in Garden Ranch and Zesty Cheddar flavors and Multigrain Sweet Potato Chips in Sea Salt and Barbecue flavors. These chips have everything I like in a potato chip (crunchy and full of flavor) and are the perfect accompaniment to a fabulous sandwich.
Like these BLT Potato Sandwiches.
BLTs are a weekly ‘go to’ in our house when I don’t feel like cooking. There is just something so satisfying about that simple flavor combination, bacon, lettuce and tomato (and for me a smear of mayo) all on tasted bread. Since we have been eating a lot of BLTs lately, I decided to change things up a bit and transform the classic BLT into egg salad sandwiches; mixing crumbled bacon and diced tomatoes right into my egg salad mixture. This sandwich was so good. The bacon flavor came through nicely and I loved the texture that the grape tomatoes provided as they burst in my mouth. Even Eric, a self proclaimed egg salad hater, loved this BLT version and couldn’t stop eating it!
What is your favorite sandwich side dish?
BLT Egg Salad Sandwiches
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Cook Time: 5 minutes Wait time: 10 minutes Serves: 4
6 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1-2 teaspoons hot sauce
½ teaspoon black pepper (or to taste)
¼ teaspoon salt (or to taste)
1 tablespoon parsley, chopped (or 1 teaspoon dried parsley)
5 slices bacon, cooked and chopped
½ cup grape tomatoes, quartered
lettuce, as needed for serving
8 slices bread, for serving
Set eggs in a single layer in a saucepan and cover with two inches of water.
Bring the water to a full, rolling boil, and boil for 1-2 minutes. Turn off the stove and let eggs stand, covered, for 10-12 minutes.
Place eggs in a large bowl full of water and ice. Crack and peel away shells and chop cooked eggs.
In a medium bowl, combine eggs and remaining ingredients, stirring until well mixed.
Serve prepared egg salad on bread with lettuce.
Disclosure: I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.