E.L.T. (Egg, Lettuce, and Tomato Sandwich)
['2 slices white sandwich bread', '1/4 cup Hellmann’s or Best Foods mayonnaise, divided', '2 thick ripe beefsteak tomato slices', 'Kosher salt, freshly ground pepper', '2 hard-boiled eggs, peeled, sliced crosswise', '3 leaves iceberg lettuce']
Spread both sides of bread slices all the way to the edges with the thinnest layer of mayonnaise possible. Heat a dry large skillet over medium-low; cook bread until golden, about 3 minutes per side. Transfer to a plate; let cool. Spread remaining mayonnaise over both slices of bread. Top a slice with tomatoes; season generously with salt and pepper. Arrange eggs over tomatoes; season. Top with lettuce, close sandwich, and cut in half.
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