4 hard-cooked eggs, chopped
1/2 c. finely chopped celery
1 tbsp. snipped parsley
1/2 tbsp. chopped pimento
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. mayonnaise or salad dressing
12 slices hot, buttered toast
8 slices crisp, cooked bacon
2 tomatoes, sliced
4 lettuce leaves

Combine chopped eggs, celery, parsley, pimento, salt and pepper. Gently stir in mayonnaise or salad dressing and blend well. Egg salad may be made ahead and chilled until used, if desired.

Spread 4 slices of buttered toast with egg salad; top with another slice of toast. Cover second toast slice with 2 slices of tomato, 2 strips of bacon and a lettuce leaf. Place third slice of toast on top. Insert 4 toothpicks in each corner to hold it during cutting; cut into quarters. Arrange on plate and garnish with olives, potato chips as desired. Makes 4 generous sandwiches.