Two classics combine into one satisfying sandwich from Pete & Gerry's partner Phillip Tang of Potato Is Like. Creamy herby mayo, chopped hard-boiled eggs, crisp bacon, cool iceberg lettuce, and juicy tomato are layered between buttery toasted white bread for a lunch that's simple, fresh, and loaded with texture.

Instructions

1. In a medium bowl, combine the mayonnaise, whole grain mustard, olive oil, sugar, kosher salt, cracked black pepper, lemon juice, and chopped herbs. Stir until smooth. For an extra-creamy texture, blend with an immersion blender for 1 to 2 minutes.
2. Fold the chopped hard-boiled eggs into the herby mayo until evenly coated, leaving some larger pieces for texture.
3. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate.
4. Butter both sides of the bread. Toast until golden brown on both sides.
5. Spread a generous layer of herby egg salad onto two slices of toasted bread.
6. Top with the crispy bacon, tomato slices, and iceberg lettuce. Season with flaky salt and freshly ground black pepper, if desired.
7. Close with the remaining toasted bread, slice in half, and serve immediately.

A Helpful Tip

Don't wipe out the pan! Toast the buttered bread in the rendered bacon fat for an extra hit of smoky flavor.