This flavorful egg salad sandwich features hard-boiled eggs combined with a homemade green goddess yogurt dressing, Miceli's provolone cheese, and topped with vibrant broccoli kale microgreens. Ideal for spring gatherings, it can be served in your choice of bread or even a croissant.
1: To make the egg salad, add mayo, dijon mustard, salt, and pepper to the chopped hard boiled eggs and stir to combine.
2: Store the egg salad in the fridge until ready to assemble the sandwiches.
3: For the green goddess dressing, add the herbs (parsley, basil, chives) to a food processor with a few tablespoons of olive oil and blend until broken up.
4: Add greek yogurt, lemon zest, lemon juice, garlic, salt, pepper, and a swirl of olive oil to the processor.
5: Blend for 3-5 minutes until the dressing is light and fluffy and store in the fridge.
6: To assemble the sandwich, toast 2 slices of your favorite bread.
7: Smear green goddess dressing on both pieces of bread.
8: Add a slice of Miceli provolone to each piece.
9: Pile one slice with egg salad and a hefty handful of broccoli kale microgreens.
10: Slice and enjoy!
