Chef Jaime Roraback creates a hard-cooked egg and arugula open-faced sandwich.
4 Slices Country or French Bread-toasted
¼ Cup Mayonnaise
2 Cups Arugula or any favorite salad green
½ Small Red Onion-sliced thinly
1 Tbsp. White Balsamic Vinegar
2 Hard Cooked Eggs-peeled and sliced
To Taste Salt and Black Pepper
Lay out the toasted bread on each of four serving plates. Divide the mayonnaise among the 4 bread slices and spread evenly. Toss the arugula, red onion, and vinegar in a bowl, seasoning to taste with salt and pepper.
Top each slice of bread with the arugula mixture. Top with a thin slice of smoked salmon. Top each sandwich with 1 hard cooked egg, shingling or fanning out the slices to cover the sandwich. Enjoy!