Jalapeno Egg Salad Melt

Description:

A Jalapeño Egg Salad Melt brings together creamy egg salad, a touch of heat, and a perfectly gooey, broiled finish. Chopped hard‑boiled eggs and jalapeño eggs are mixed with mayo, relish, mozzarella, and fresh chives for a rich, flavorful base. The mixture is piled onto toasted sourdough, topped with juicy tomato slices and pepper jack cheese, then broiled until bubbly and golden. It’s a warm, satisfying open‑faced sandwich that delivers comfort with a spicy twist, ideal for an easy lunch or a crowd‑pleasing brunch.

Ingredients:

6 Jake & Amos Jalapeno Eggs, chopped

6 hardboiled eggs, chopped

1 cup shredded mozzarella cheese

6 tablespoons mayonaise

2 tablespoons pickle relish

4 teaspoons chives, chopped small

6 slices sour dough bread

2 vine tomatoes, sliced

6 slices pepper jack cheese

kosher salt to season

black pepper to season

Directions:

1. Line a baking sheet with foil.

2. Mix egg salad. Chop hard-boiled eggs and jalapeno eggs and add to a bowl.

3. Combine the eggs with mayonnaise, relish, chopped chives, shredded mozzarella cheese, kosher salt and cracked black pepper. Mix well.

4. Lightly toast and butter each slice of bread. Then, arrange the bread on the foil lined baking sheet.

5. Divide the egg salad mixture among the slices of bread evenly.

6. Top the egg salad with a few slices of tomato. Sprinkle with salt and pepper. Place slices of pepper jack cheese on top of the tomatoes.

7. Place baking sheet in the middle of the oven, turn on broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.

8. Transfer sandwiches to a cutting board, slice in half and serve immediately.