Egg Salad Sandwich On 8" Bread Loaf - cooking recipe

Ingredients

6 hard-boiled eggs, peeled and roughly chopped
8 -10 slices crispy cooked bacon, crumbled
1 -2 scallion, green parts chopped (optional)
pimiento (jarred and chopped)
1/4 cup mayonnaise
mayonnaise, for spreading
1/2 teaspoon mustard powder or 3/4 teaspoon Dijon mustard
3 tablespoons diced celery
salt & freshly ground black pepper
1/4 teaspoon mild Madras curry powder (optional)
1 loaf round bread (8-inch loaf, cut in half crosswise)
Dijon mustard, for spreading (optional)
1 head radicchio
1 bunch arugula

Preparation

In a medium bowl, combine eggs, mayonnaise, chopped scallions, if using, mustard powder or dijon mustard, celery, salt and pepper to taste, crispy bacon, pimentos and curry powder, if using.
Gently mix until combined.
Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using.
Line the bottom half with radicchio and arugula leaves, and top with the egg salad.
Cover with the top half, and cut the sandwich into wedges.
Serve immediately.