LibreRecipes

Hard-Boiled Eggs and Parmesan on Toasted Sourdough

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1 cup diced seeded plum tomatoes

2 tablespoons chopped fresh basil

1 1/2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives

1 tablespoon 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)

Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.
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.