Hard-Boiled Eggs and Parmesan on Toasted Sourdough

• 1 cup diced seeded plum tomatoes
• 2 tablespoons chopped fresh basil
• 1 1/2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, minced
• 8 slices sourdough bread, toasted
• 4 large hard-boiled eggs, peeled, sliced crosswise
• 2 cups (packed) coarsely chopped arugula (about 2 ounces)
• 8 wide Parmesan shavings (cut with vegetable peeler)

1. Mix first 5 ingredients in small bowl.
2. Season salsa to taste with salt and pepper.
3. Place 4 toast slices on work surface.
4. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings.
5. Cover with remaining bread slices.
6. Cut each sandwich in half and serve.

tomatoes, fresh basil, olives, extravirgin olive oil, garlic, bread, eggs, arugula, shavings

Taken from www.epicurious.com/recipes/food/views/hard-boiled-eggs-and-parmesan-on-toasted-sourdough-106956 (may not work)