Food & Cooking Recipes Lunch Recipes Sandwich Recipes Open-Faced Sandwiches Lunchtime just got a whole lot more fun. Close Credit: Jake Sternquist Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 Jump to recipe These open-faced sandwiches are as fun to look at as they are to eat. Spread with a layer of creamy and tangy egg salad, then topped with vibrant vegetables that form faces, they’re an easy and charming way to pack in beneficial nutrients and filling protein. To keep the bread from getting soggy, we spread a thin layer of mayonnaise before adding the egg salad (a trick that's worth borrowing the next time you make tuna or chicken-salad sandwiches, too). When it’s time to make the faces, follow our tips below or come up with your own combinations depending on what you have on hand. Cheery and playful, this recipe proves that lunchtime doesn't have to be so serious. Do Eggs Expire? How to Tell If Your Eggs Have Gone Bad Tips for Peeling Hard-Boiled Eggs Portable, protein-packed hard-boiled eggs make a fantastic snack or sandwich filling, but peeling them can sometimes be a pain. We've got a few tricks to make the process easier—and it all comes down to understanding the relationship between the shell and the egg white. Use older eggs: Older eggs are easier to peel than fresh ones, but why is that? The answer lies in a bit of food science: As eggs age, carbon dioxide is released through the porous shell, increasing the pH of the albumin (or egg white). This, in turn, weakens the bond between the shell's membrane and the now more alkaline egg white, making it easier to peel. Shock immediately: Transferring the boiled eggs to an ice bath causes the egg white to contract, creating a bit of space between it and the aforementioned membrane. Be sure to do this as soon as your timer goes off, which also ensures the eggs won't overcook. Roll, then peel: Before you get cracking, gently roll the egg on the counter until you feel several cracks around the shell. This further loosens the membrane, allowing you to peel off larger pieces instead of tiny bits at a time. Putting the Face in Open-Faced Sandwiches For the eyes: Use thin slices of hard-boiled egg to form the whites and irises of the eyes. Add peas or slices of black or green olives for the pupils. For the noses: Arrange a few peas in the center of each face or pop on a halved cherry tomato or olive. For the mouths: Create the big smiles pictured here by arranging a few thin slices of red bell pepper or a handful of grated carrots above the bottom crust. If adding a slice of ham to your sandwich, you can use egg salad to make a mouth instead. Don't feel you need to limit it to eyes, noses, and mouths, either. Add a pinch of grated carrot or sprouts above the face to create hair, or hollow out rounds of cucumber to form eyeglasses. The options are endless! Directions Credit: Jake Sternquist Cook eggs: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking, then peel. Credit: Jake Sternquist Make egg salad: In a bowl, mash eggs with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine. Credit: Jake Sternquist Credit: Jake Sternquist Assemble sandwiches: Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Garnish with other toppings as desired. Serve immediately. Credit: Jake Sternquist How to Store Egg Salad Egg salad can be refrigerated in an airtight container for up to 4 days. We don't recommend storing assembled sandwiches as the bread will become soggy after a few hours in the fridge. Open-Faced Sandwich Variations Boost your egg salad: Add crunch to the egg salad by stirring in a couple of tablespoons of minced red onion or celery. You can also add finely chopped herbs like parsley, dill, or chives. For a mayo-free version, swap in an equal amount of Greek yogurt or try this egg-and-avocado-toast mashup instead. Go with tuna or chicken: Skip the egg salad and use tuna or chicken salad as the base for your faces. Make it vegan: Use chickpeas and egg-free mayonnaise for a vegan version, with cucumber slices or radishes for the eyes. 5 More Kid-Friendly Lunch Recipes Panko-Breaded Fish Sticks English Muffin Pizza Snacks Freezer Burritos Test Kitchen's Favorite Mac and Cheese Turkey Meatloaf Muffins Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.