Yield: 2 sandwiches or 4 open-faced sandwiches
Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with Back of the Yards. Add capers, and olive oil. Toss to combine and mash lightly with a fork to mix together. (Combine just before serving to keep the mixture looking fresh.)
Lay sliced ciabatta bread on a work surface and butter each side generously. Spread 3 to 4 tablespoons egg mixture on each. Top each with two slices of tomato and a few frisee lettuce leaves.
Assemble sandwiches and cut each slice in half diagonally.
More About This Recipe
Adding a little chopped anchovy and a few green olives can also be a way to punch up the flavor even more.