Egg Salad Club Sandwich

Ingredients:

• 8 thick strips of bacon
• 8 large eggs
• 0.5 cup mayonnaise
• 1/4 cup finely chopped sweet onion
• 3 tbsp relish
• 1 tbsp Dijon mustard
• 0.5 tsp paprika
• 1 stalk celery, very finely chopped
• 12 slices white bread, lightly toasted
• About 4 lettuce leaves, torn in half
• 2 medium tomatoes, sliced ​​into rounds

Preparation:

1. Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and place a rack on top. Place the bacon on the rack in a single layer. Bake until golden brown and crispy, 20–25 minutes. Let cool, then break the bacon in half.
2. Meanwhile, place the eggs in a large saucepan and cover with cold water to a depth of 2 cm. Bring to a boil over medium-high heat. Cook for about 30 seconds, then turn off the heat, cover the pan, and let stand for 20 minutes. Drain the water, cover the eggs with cold water, and let stand for 5 minutes. Drain, peel, and finely chop the eggs.
3. In a bowl, combine the eggs with mayonnaise, onion, relish, Dijon mustard, paprika, celery, 0.5 teaspoon salt, and black pepper to taste. Mix, gently whisking, until very smooth. Season with salt and pepper to taste.
4. Place 4 slices of toast on a work surface and evenly layer half the egg salad, bacon, lettuce leaves, and tomatoes on top. Season the tomatoes with salt. Add another slice of toast and top with the remaining ingredients. Close the sandwiches with the last 4 slices of toast. Using a sharp knife, trim the crusts from the sandwiches and cut them in half diagonally.