Bacon and egg sandwiches

A great back-to-school lunch box idea. Store this filling in a covered container in the refrigerator for up two days.

Ingredients

4 rashers	Bacon (Main)
4	Eggs, hardboiled, peeled, coarsely chopped (Main)
1 stalk	Celery, finely chopped
4	Green olives, pimento-stuffed, chopped
4 Tbsp	Mayonnaise
2 tsp	Dijon mustard
8 slices	Wholemeal sandwich bread (Main)

Directions

1. Sauté, grill or microwave the bacon, until crisp. Drain on paper towels, then chop.
2. Combine the eggs, celery and olives in bowl. Mix in the mayonnaise and mustard. Season.
3. Spread 4 slices of bread with the egg salad. Top with the bacon pieces and remaining bread.

Check out Jan's our recipes for back-to-school ideas

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• New York wrap
• Couscous rolls