EGG SALAD FILLING
3 ea Eggs; Lg, Hard Cooked, * 1 x Hot Pepper Sauce, To Taste
1/3 c Celery, Minced 1 x Mayonnaise, To Moisten
SANDWICH
8 ea Monterey Jack Cheese, Slices 1 x Salt & Pepper; To Taste
4 ea Tomato; Slices, Thin 1 x Dill Pickle Wedge
4 ea Lettuce Leaves 1 x Stuffed Olives
* Eggs should be peeled and chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Prepare the egg salad filling.
Refrigerate for at least 1 hour to blend the flavors.
Spread 4 of the cheese slices with the filling.
Place tomato slices on top of the filling. Top with the lettuce
leaves and salt and pepper to taste.
Cover with the remaining cheese slices. Serve on individual plates
with the pickles and olives.
Yields
4 servings