Egg Salad Sandwich

This dressed up egg salad sandwich includes capers, red onions and salami on our toasted 7 Grain bread.



  • 4 Hardboiled Eggs, chopped
  • 2 oz. Thin Sliced Salami, cut crosswise in so ½ inch pieces
  • 2 Tbsp. Mayonnaise
  • 1 Tbsp. Finely Chopped Flat Leaf Parsley
  • 1 Tbsp. Capers
  • 1 Tbsp. Finely Chopped Red Onion
  • Sea Salt and Black Pepper, to taste
  • 8 Slices Canyon Bakehouse 7 Grain Bread, toasted
  • Butter Lettuce



  1. In a large mixing bowl, combine the chopped eggs, salami pieces, mayonnaise, chopped herbs, capers and chopped shallots.
  2. Season with salt and pepper.
  3. Divide the egg salad onto four of the slices of toast.
  4. Add leaves of butter lettuce to each sandwich and top with remaining slices of toast.


Yield: 4 servings

Prep time: 10 min

Cook time: 10 min