Egg salad sandwhich

TIME Total Time: 5 mins

INGREDIENTS
8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf),
toasted 12 stalks grilled asparagus
8 grilled scallions,
cut in half crosswise 3/4 cup
Egg Salad Gribiche 4 slices cooked bacon,
crumbled

INSTRUCTIONS

Top 4 slices of bread each with 3 stalks of asparagus and 4 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables, and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve. Beverage pairing: Weingut Johann Donabaum Bergterrassen Federspiel Riesling, Austria. Vegetables, creamy egg salad, and bacon—not too many wines can bring that all together, except for Riesling. This one, from Austria, has enough cool-climate edginess to handle the asparagus and scallions, along with a little mineral smokiness to pick up the bacon and enough body to stand up to the egg salad.