Open Face Egg & Spinach Salad Sandwich

Open Face Egg & Spinach Salad Sandwich
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: the Stress Free Diabetes Kitchen. Recipe Credit: . Photo Credit: Renee Comet.

This one dish meal is colorful, fresh, quick, easy, and delicious! Just right for one or more, especially after a trip to the Farmer’s Market.

  • Prep time
    30 min
  • Cook time
    20 min
  • Servings
    1 Servings
  • Serving size
    1 sandwich
Nutrition Facts

Nutrition Facts

1 Servings

  • Serving Size
    1 sandwich
  • Amount per serving Calories 330

  • Total Fat 13g
    • Saturated Fat 2.8g
    • Trans Fat 0g
  • Cholesterol 185mg
  • Sodium 455mg
  • Total Carbohydrate 42g
    • Dietary Fiber 8g
    • Total Sugars 10g
  • Protein 17g
  • Potassium 870mg
  • Phosphorus 305mg

Choices/Exchanges: 2 Starch, 1 Vegetable, 1 Fat



  • large egg (hard cooked)
  • tomatoes (chopped (about 1 small or 1/2 of a medium tomato))
    1/3 cup
  • corn kernels (lightly steamed, or use a leftover ear of fresh corn on the cob)
    1/2 cup
  • scallion, 1–2 scallions, depending on their size (sliced)
    1/4 cup
  • Italian parsley (chopped, flat)
    1 tbsp
  • Extra Virgin Olive Oil
    1 tsp
  • white balsamic vinegar
    1 tsp
  • sea salt (fine)
    1 tsp
  • black pepper (freshly ground)
    1/8 tsp
  • rustic whole grain bread (such as ciabatta or round Italian sliced bread)
    1 slice
  • baby spinach
    1 cup


  1. Place egg in a pan just large enough to hold it. Add enough cold water to cover egg by 1 inch. Bring to a boil. Once the water comes to a boil, watch carefully. Boil 30 seconds to 1 minute. Turn heat off and cover. (Let sit 18 minutes. Note: Boiling the egg too long results in a green ring around the yolk; however, it is still safe to eat.)

  2. Mix together the tomato, corn, scallion, parsley, olive oil, vinegar, salt, and pepper. Set aside to let the flavors blend. This can be done ahead of time.

  3. Toast the bread and place it on a large plate. Lay the spinach on top of the bread.

  4. Slice the egg into 5–6 slices and lay them on top of the spinach. Spoon the tomato corn mixture onto the sandwich and serve.