Open Faced Cheesy Egg Salad Sandwiches - cooking recipe

Ingredients

6 eggs (hard boiled)
1 cup cheddar cheese
1/4 cup green onion (minced)
4 tablespoons mayonnaise or 4 tablespoons salad dressing
3 tablespoons pickle relish (well drained)
1 -2 teaspoon prepared mustard
1/4 teaspoon soy sauce
salt
pepper
4 tablespoons celery (minced)
6 slices sourdough bread
1/4 cup butter

Preparation

Peel and chop your eggs into a bowl, and add cheese through celery.
Mix well. Refrigerate until dinner or go right along.
Heat skillet to med/low heat.
Spread sourdough slices with butter and toast on both sides.
Remove to a baking sheet.
Raise oven rack to top and set oven to broil.
Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!