MMMMM---------------------EGG SALAD FILLING--------------------------
3 lg Eggs; hard cooked *
1/3 c Celery; minced
Hot pepper sauce; to taste
Mayonnaise; to moisten
MMMMM--------------------------SANDWICH-------------------------------
8 sl Monterey jack cheese
4 sl Tomato; thin
4 Lettuce leaves
Salt & pepper; to taste
Dill pickle wedge
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.
