Pesto and Egg Baguette Sandwich
Pesto and Egg Baguette Sandwich
Rating: (1 rated)
Recipe Yield: Makes 1 sandwich

1 (6-inch) piece of French baguette
1 tablespoon pesto
1 tablespoon mayonnaise
1 hard-boiled large egg
Red pepper flakes (optional)

Using a serrated knife, split the baguette in half lengthwise. Toast the baguette if desired (recommended if the baguette isn't fresh).

Mix the pesto and mayonnaise together in a small bowl and spread onto both cut sides of the baguette. Slice the egg crosswise into 1/4-inch pieces, then lay the slices on the bottom half of the baguette, overlapping them slightly. Sprinkle with the red pepper flakes, if using. Top with the other half of the baguette and serve.

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