E.L.T. (Egg Lettuce Tomato Sandwich)
Think of this like a BLT minus the splattering bacon grease. With each bite you get that ideal combo of ingredients—sweet tomato, rich egg, crisp iceberg lettuce. You just need to get every element right. A nine-minute egg (so its center is just a touch tender), the ripest heirloom or beefsteak, basic iceberg, plenty of mayo, and the squishiest white bread you can find (griddled for extra credit). Oh, and don't forget plenty of salt and pepper on the egg and the tomato.
- 2 slices white sandwich bread
- ¼ cup Hellmann’s or Best Foods mayonnaise, divided
- 2 thick ripe beefsteak tomato slices
- Kosher salt, freshly ground pepper
- 2 hard-boiled eggs, peeled, sliced crosswise
Spread both sides of bread slices all the way to the edges with the thinnest layer of mayonnaise possible. Heat a dry large skillet over medium-low; cook bread until golden, about 3 minutes per side. Transfer to a plate; let cool. Spread remaining mayonnaise over both slices of bread. Top a slice with tomatoes; season generously with salt and pepper. Arrange eggs over tomatoes; season. Top with lettuce, close sandwich, and cut in half.