Open Faced Cheesy Egg Salad Sandwiches

• 6 eggs (hard boiled)
• 1 cup cheddar cheese
• 1/4 cup green onion (minced)
• 4 tablespoons mayonnaise or 4 tablespoons salad dressing
• 3 tablespoons pickle relish (well drained)
• 1 -2 teaspoon prepared mustard
• 1/4 teaspoon soy sauce
• salt
• pepper
• 4 tablespoons celery (minced)
• 6 slices sourdough bread
• 1/4 cup butter

1. Peel and chop your eggs into a bowl, and add cheese through celery.
2. Mix well. Refrigerate until dinner or go right along.
3. Heat skillet to med/low heat.
4. Spread sourdough slices with butter and toast on both sides.
5. Remove to a baking sheet.
6. Raise oven rack to top and set oven to broil.
7. Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
8. You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!

eggs, cheddar cheese, green onion, mayonnaise, pickle relish, mustard, soy sauce, salt, pepper, celery, bread, butter

Taken from www.food.com/recipe/open-faced-cheesy-egg-salad-sandwiches-412956 (may not work)