The deli egg salad is already dressed and seasoned, so build open-faced toasts with ripe tomato and fresh greens to add brightness and crunch to an otherwise heavy sandwich filling. A quick dinner that tastes more refined than it is.

Serves 2. 15 minutes, 12 at the stove.

About 240 calories a serving, 11 g protein, 40 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until golden on both sides, about 3 to 4 minutes per side. While the bread toasts, slice 1 medium tomato into thin rounds and season lightly with salt and pepper.5 min
2. Spread half of the egg salad evenly onto each toasted slice, dividing the package between the four pieces of bread. Layer 2 or 3 tomato slices on top of each tartine, overlapping them slightly.
3. Toss 2 cups of mixed greens with a light pinch of salt and pepper, then arrange a handful on top of each tartine. Serve immediately.

Note Swap the tomato for sliced cucumber or roasted red pepper if you prefer. Leftovers keep loosely covered in the refrigerator for one day; eat the tartines open-faced or stack them closed. Serve alongside a simple green salad dressed with lemon and oil, or add cold white wine.