Egg Salad Roll
This recipe from BHG.
Tweaked by me.
216 oz. loaves sliced crustless white bread(24)
6 cdeli purchased egg salad or make your own
2 Tbspsnipped fresh chives
1 cmayonnaise dressing or salad dressing( i prefer the salad dressing)
1 cbacon bits
24 slicevery thinly ,swiss cheese or your favorite
How to Make Egg Salad Roll
- Using a rolling pin, roll each slice of bread flat. Combine egg salad with 2 Tablespoons chives,and the oregano. Spread garlic butter on bread , then place cheese slice on top. Spread about 2 Tablespoons of the eggs over each cheese square, covering to edges. Roll as tightly as possible. Cut each roll in half crosswise. Secure with toothpicks if necessary. Place rolls in layers in storage containers. Cover and chill up to 24 hours.
- Just before serving, lightly spread salad dressing on ends of each roll.Place bacon bits in a shallow dish. Dip ends of rolls into bacon coat. Arrange on serving platters.