BELT Sandwich

In elementary school, showing up to the lunch table with an egg salad sandwich was almost certain social suicide. This was unfortunate for someone like myself who simply loved the stuff.  Along with tuna sandwiches (which somehow brought about an even more violent reaction in my peers), egg salad sandwiches were unfortunately an after school snack staple.

It wasn’t until I was in college, going to school at the University of California at Santa Cruz, that my girlfriend turned me on to  a version of egg salad that even picky grade schoolers would have difficult time hating. Known as the BELT at Zoccoli’s Delicatessen on Pacific Avenue, this simple, yet delicious sandwich marries the classic bacon, lettuce and tomato version with the creamy, richness of egg salad on toasted wheat bread. 


Inspired by the version at Zoccoli’s Delicatessen in Santa Cruz, California

When making the egg salad for this sandwich, don’t be afraid to add in all of your seasoning to the mix. I personally love coarsely chopped celery and dill pickle along with some parsley or chives for added flavor. The amount of mayonnaise, mustard, salt, and pepper that you end up using is completely up to you and your own taste. Also, when boiling the eggs, I like to allow the water to just come to a boil before turning off the heat, putting on the lid and letting them sit for 7 to 8 minutes. After shocking the eggs in ice water to stop the cooking process, you are left with brilliant yellow yolks that are just set in the center.


  • 3 large eggs
  • 1-2 tablespoons of mayonnaise
  • 1-2 teaspoons of yellow mustard (dijon, lemon juice and even vinegar can work here too)
  • Salt and freshly ground black pepper to taste
  • 1 ripe tomato, sliced
  • 4 tender leaves of lettuce
  • 6 pieces of thick cut bacon
  • 4 slices of good quality,  whole wheat bread


  1. Cook bacon in a large skillet over low heat until most of the fat has rendered and the pieces are slightly crisp. Drain on paper towels and set aside.
  2. Place the eggs in a small saucepan and add enough water to cover them by about half an inch. Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. 
  3. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool.
  4. Peel the eggs and coarsely mash to your desired texture along with the mayonnaise, mustard, salt and pepper to taste.
  5. Lightly toast the bread and spread a thin layer of mayonnaise on each slice. Begin by layering a few pieces of lettuce on the bottom slice, followed by half of the egg salad, tomato slices and bacon. Slice in half and serve immediately with homemade Dill Pickles.

Makes 2 sandwiches

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    • Gary Parlapiano
    • September 7th, 2009

    I Think I’ll have this for tonight’s dinner!!

  1. I agree wholeheartedly…..Love egg salad on a sandwich!! I would love to wrap my hands around this divine sandwich!!!

  2. Thanks for the kind words. There is nothing like a simple and satisfying sandwich. Perfect as an after school snack and equally delicious as the main attraction for lunch or dinner.

    • Gina
    • September 8th, 2009

    Fab photograph and sandwich construction!

  3. What a delicious blog you have. I’m glad I just discovered it. I love eggs sandwiches and my friends at elementary school did not really like them. This new version you made looks so yummy. Beautiful picture also.

  4. Some people don’t appreciate the best things, like egg salad! And bacon can only make it better, of course.

  5. What a great version of a blt!

    • Christophe
    • September 15th, 2009

    We just made it for lunch. Absolutely delightful. Easy to make and (very) easy to eat!

    • uliana
    • April 12th, 2010

    I don’t know who you are, but I have been sitting for over an hour drooling over all of your recipes. My husband and I have a laundry list of recipes we will be making. This is certainly on the list!!!!!!!!

  6. Wow, that sandwich looks delicious. I can already see myself messing with it and, instead of egg salad, using an over-easy egg with happy runny yolk. Hungry now…

    • ev9604
    • July 2nd, 2010

    (drool) that looks really delicious

    • Gabby
    • October 15th, 2010

    I just stumbled across ur website and wanted to say thank you for all of ur recipes,,, they look amazing! I have three roommates (all college age boys) and use them as guinea pigs for my new creations. I know they are going to absolutely love your recipes! Now if only I could get them to do the dishes… :)

    Thanks again!

  1. September 17th, 2009