With chilies, egg salad makes the ultimate sandwich - includes recipe

Sunset, April, 1995 by Christine Weber Hale

This savory sandwich offers a creative solution to the post-Easter egg hunt dilemma. Chop the hard-cooked eggs and turn them into a piquant salad. Then layer the salad and chilies on toasted sourdough, and cap the stack with cheese. After a quick trip under the broiler, the sandwiches are ready to be the stellar attraction of a hearty lunch or light supper.

You can roast the chilies, but canned ones work just as well. The egg salad stays fresh-tasting even if you make it a day ahead.

Hot Egg Salad and Mild Chili Sandwich

6 hard-cooked large eggs, peeled and finely chopped

1/4 cup unflavored nonfat yogurt or reduced-fat mayonnaise

2 tablespoons minced fresh cilantro (coriander)

1 green onion, ends trimmed, thinly sliced

2 teaspoons lime juice

1/2 teaspoon ground cumin

Roasted chilies (directions follow) or 3 cans (4 oz. each) whole green chilies

4 slices (about 3/4 lb. total) sourdough bread, each about 4 by 6 inches and 1/2 inch thick

1 1/4 cups (about 5 oz.) shredded jack cheese

Cilantro sprigs (optional)

Mix together eggs, yogurt, minced cilantro, onion, lime juice, and cumin until well blended. Use, or if making ahead, cover and chill up to 1 day.

Slit chilies open along 1 side; discard any seeds.

Lay bread in a single layer in a 10- by 15-inch pan. Bake at 450 [degrees] until the tops of the slices are lightly browned and crisp, about 7 minutes. Remove from oven and turn slices over, topping equally with chilies, egg mixture, and cheese. Broil sandwiches about 6 inches from heat until cheese melts and lightly browns, 3 to 4 minutes. Transfer to plates and garnish with cilantro sprigs. Serves 4.

Per serving: 542 cal. (37 percent from fat); 29 g protein; 22 g fat (9.3 g sat.); 59 g carbo.; 822 mg sodium: 357 mg chol.

Roasted chilies. In a 10- by 15-inch pan, lay 8 large (about 1 1/2 lb. total) poblano (also called pasilla) or Ana helm (also called California or New Mexico) chilies in a single layer. Broil chilies 4 inches from heat, turning often, until skins are charred on all sides, 10 to 15 minutes. Set aside until cool enough to handle. Pull off and discard skins and stems.