Egg Salad Sandwich

4 hard-cooked eggs, choppedsee savings 2 tablespoonssweet or dill pickle relish 2 tablespoonsfinely chopped red sweet peppersee savings 1/4 cupmayonnaise or salad dressingsee savings 1-1/2 teaspoonsyellow mustard 4 croissants, splitsee savings 4 leavesred-tipped leaf lettucesee savings 4 to 8 slicesColby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)see savings add ingredients to list directions 1. For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours. 2. To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches. 3. Curried Egg Salad: Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours. 4. Honey-Dill Egg Salad: Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad. 5. Egg Salad Wraps: Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.