Crisp Pancetta And Egg Salad Sandwich

I didn't go hunting for brioche. I used an egg bread made in to rolls.  I was an ok dish.  I love salty, but I thought it was a bit too much.  Without the bread it was way to salty.  Seriously a teaspoon of salt and a 1/4 of pickles.  WOW! I also think I got my pancetta too thinly sliced because it gnarled up in to theses shriveled semi crisp pieces.  They were crisp, but not as crisp as I would have wanted bacon to be so, meh.  All in all, unless I hear from my husband that he loved it, I will most likely delete it. I didn't hate it, but it is no where as good as many of the dishes we have made before.  As always, I am on a quest to try a new recipe every time I cook for a year so this was part of that experiment and I'm ok with a dinner with a grade of 'C' tonight.  You never know how good a recipe will be.  As a simple veggie to have with it, I sliced some tomato and drizzled it with a balsamic reduction.

Crisp Pancetta And Egg Salad Sandwich

6    large hard-boiled eggs small dice
1/4 c  finely chopped dill pickle
3 T  mayonnaise
3 T  finely chopped fresh Italian parsley
1 T  cider vinegar
1 t  kosher salt
1/2 t  freshly ground black pepper
6    (3/4-inch-thick) slices brioche,toasted
9    thinly sliced pieces Pan-Crisped Pancetta
Place the eggs, pickle, mayonnaise, parsley, vinegar, salt, and
pepper in a medium nonreactive bowl and stir until evenly combined.
Divide the egg salad among 3 pieces of the brioche and top each with 3
pieces of the pancetta. Top with the remaining pieces of brioche and
serve.