Baked Egg Sandwich Loaf

Preparation info

  • Difficulty

    Easy

  • Makes

    10 to 12

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Bacon and eggs in a new sandwich. Fix ahead, chill and bake at mealtime

Ingredients

  • 1 tblsp. prepared mustard
  • tsp. Worcestershire sauce
  • 1 tsp. minced onion
  • 1 tblsp. lemon juice
  • 4 drops Tabasco sauce
  • ½ tsp. salt
  • tsp. pepper
  • c. salad dressing
  • 4 slices crisp-cooked bacon, crumbled
  • 10 hard-cooked eggs, minced
  • 1 (1 lb.) loaf dry white bread
  • 3 tblsp. melted butter
  • 2 tblsp. grated Parmesan cheese

Method

  • Combine mustard, Worcestershire sauce, onion, lemon juice, Tabasco sauce, salt, pepper and salad dressing. Stir in bacon and eggs; mix well.
  • Spread one side of each bread slice with egg salad. Stack slices back into loaf shape on a greased baking sheet. To hold, press a 3″ strip of foil around the loaf, lengthwise. Bake in very hot oven (450°) 10 minutes. Brush top with butter; sprinkle with cheese. Bake 8 minutes longer or until golden brown. Serve on a platter (remove foil strip).