I have a big pet peeve with most egg salads: too many are loaded with mayo, which ruins their texture and makes them bland. My version still has a little mayo, but I add mild Gorgonzola and lemon zest, which not only brings a classic Italian flavor and freshness to the sandwich but also keeps the salad moist. Crispy pancetta makes this recipe brunch-worthy, and while you can certainly substitute bacon, it’s a lot less Italian that way.

　　

Ingredients

4 servings

　　Vegetable oil cooking spray

　　12 very thin slices of pancetta

　　6 hard-boiled eggs, peeled and coarsely chopped

　　1 cup (4 ounces) crumbled Gorgonzola cheese

　　Grated zest of 1 lemon

　　1/3 cup mayonnaise

　　1/3 cup chopped fresh chives

　　Salt and freshly ground black pepper

　　8 (1/2-inch-thick) slices whole wheat bread

　　

Step 1

Place an oven rack in the center of the oven and preheat the oven to 400°F.

　　

Step 2

Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.

　　

Step 3

In a medium bowl, combine the eggs, Gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.

　　

Step 4

Cut the sandwiches in half and arrange on a serving platter.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.