Recipe information
Yield
4 Servings
Ingredients
1
cup diced seeded plum tomatoes
2
tablespoons chopped fresh basil
1
1/2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
1
tablespoon extra-virgin olive oil
1
small garlic clove, minced
8
slices sourdough bread, toasted
4
large hard-boiled eggs, peeled, sliced crosswise
2
cups (packed) coarsely chopped arugula (about 2 ounces)
8
wide Parmesan shavings (cut with vegetable peeler)
Need to make a substitution?
Preparation
Step 1
Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.
Step 2
Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.