With pesto as the secret ingredient, the classic egg salad sandwich just got tastier. A delicious end to the egg-hunt festivities, kids and adults alike will be hopping for more!

Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 min

Servings: 8
Ingredients
1 whole-wheat baguette, cut into 1/4-inch slices (need 16 slices total)
Nonstick cooking spray
1 container (7 ounces) BUITONI Refrigerated Reduced Fat Pesto with Basil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Red leaf lettuce
1 medium tomato, halved and cut into 1/4-inch slices
4 to 6 large hard-cooked eggs, peeled and sliced

Directions
PREHEAT broiler.

PLACE bread slices on baking sheet; spray with nonstick cooking spray. Broil for about 30 seconds or just until lightly toasted. Turn slices over; broil for an additional 30 seconds. Remove from oven.

COMBINE pesto, vinegar and mustard in small bowl; whisk until smooth. Spread 1 teaspoon pesto vinaigrette over 8 bread slices. Top with small piece of lettuce, 2 slices of tomato and 3 slices of egg. Drizzle with 2 teaspoons pesto vinaigrette. Top with remaining bread slices to create sandwiches. Serve any remaining pesto vinaigrette alongside sandwiches.