I love this sandwich, and I make it often. I also enjoy it during Lent.
Scrambled Egg & Dill Pickle Sandwich
2 large eggs
several dashes pepper (See *Note)
1 tablespoon butter
2 slices of bread, lightly toasted (See *Note)
2 tablespoons Hellmann's Mayonnaise, divided
1-1/2 teaspoons French's Honey Mustard
2-3 slices Vlasic Sandwich Stackers Kosher Dill Pickles (See *Note)
Place eggs in a bowl; sprinkle in a few dashes of pepper, then scramble eggs with a fork. (Do not add any milk to the eggs!)
Heat butter in an 8-inch non-stick skillet, then add the scrambled eggs to it.
Cook eggs till lightly browned on one side, then turn eggs over, and cook till eggs are lightly browned on other side.
While eggs are cooking in skillet, spread one tablespoon of mayonnaise onto one slice of toasted bread. Then top the bread with 2-3 slices of Vlasic Sandwich Stackers Kosher Dill Pickles.
Spread the other tablespoon of mayonnaise onto the other slice of toasted bread. Top bread with the honey mustard; spread with butter knife, then place on top of other toasted bread (which already has the cooked eggs and sliced pickles on top). Enjoy!!
*Note: In place of black pepper, you could use McCormick's Hot Shot!, it's a blend of black & red pepper, or you could use Lawry's Seasoned Pepper. In regards to the bread (when making the sandwiches), I have used white, split top wheat, and oat bran. Choice of bread is up to you! *As for the pickles, you could use GEDNEY'S DILL PICKLE PLANKS, in place of the Vlasic Sandwich Stackers.
Additional photo of sandwich being assembled together.