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Simple Recipes

Try This Sliced Egg Sandwich

When it’s quiet here, one of two things usually happens: I’m busy with a side project or I’m traveling away from the kitchen bodily in love. Or I’m really passion with eating something that I don’t expect anyone to care about except me. This month we have two for two. For the three weeks leading up to my brief stay in San Francisco and Napa last week, I was absolutely passion with this Sandwich. Fixed! I wanted it every day. Sometimes it was breakfast; sometimes it was lunch. I could walk past a bagel shop that blows with all kinds of hot seeds, walk past a cloud of bacon, egg and cheese sandwiches from the Bodega and still come home to put a cold boiled egg on an arugula roll. I know I don’t make any sense. I decided to keep this crazy thing myself, but I came back from California and yes, I had a suitcase full of Model Bakery English Muffins and a stash of dandelion chocolate hot chocolate mix, and I still needed it. I finally accepted that the only way to continue, at least for so long that I could tackle the rest of the awesome things I have in our cooking program for the summer, was to exorcise them, whether or not someone wanted to participate in my strange little occupation.

Think of it as a deviled egg, an unmixed or deconstructed egg salad Sandwich. The main thing here is a sliced, almost hard-boiled egg (I stop at 9.5 minutes), a roll or slices of challah (but a Brioche or potato bread would work), a big handful of arugula and what I think is the perfect spread—a little Mayo, spicy Dijon, coarse Dijon and prepared horseradish. A pinch of hot sauce is not undesirable; the mixture should be spicy. Between the egg and the arugula, I always have a thin layer of something and it’s different almost every time, usually leftovers from a different dish — caramelized onions, pickled shallots, Shaved fennel that I threw in lemon juice and olive oil, cucumber, and here, a few thinly sliced cucumbers and celery – and each one is perfect. I can’t pick a favorite and I won’t ask you for it. Please have fun with this.

Make the spread: mix the mayonnaise, Dijon, whole grain mustard and horseradish in a small bowl or jar. Season with salt and pepper as needed and, if desired, a spoonful or two of Hot Sauce. It makes a little more than you might need, but it keeps for 1-2 weeks in the refrigerator, so feel free to double it, whatever.
Toast your bread: Although you can toast it in a toaster, my favorite way to toast my sandwiches is to heat a piece of butter in a non-stick pan over medium heat. Place your buns, cut side down, in the mold. Cook until the cut sides are golden brown, about 1 to 2 minutes. Transfer to a plate to cool before assembling the sandwiches.

To assemble: Generously coat both cut sides of the first roll with sandwich spread. Place the egg slices on the bottom half and season lightly with salt and pepper. Add cucumbers or one of the other alternatives suggested below, a large handful of torn arugula, then press the top of the roll and smooth everything in place. Repeat with the remaining Sandwich.

Eat immediately and repeat daily as long as the fixation lasts. Personally, I’m going into the kitchen to make another one as soon as I hit Publish.

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