Ingredients
1
cup diced seeded plum tomatoes
2
tbsp chopped fresh basil
1
1/2 tbsp chopped pitted Kalamata olives or other brine-cured black olives
1
tbsp extra-virgin olive oil
1
small garlic clove, minced
8
slices sourdough bread, toasted
4
large hard-boiled eggs, peeled, sliced crosswise
2
cups (packed) coarsely chopped arugula (about 2 ounces)
8
wide Parmesan shavings (cut with vegetable peeler)
Directions
1.
Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.
2.
Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.
New-York Restaurants
