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Sliced Egg Sandwich

Blossom Lady
Jan 07, 2024 05:29 AM
Sliced Egg Sandwich

Think of this like a deviled egg, unmixed, or deconstructed egg salad sandwich. The essentials here are a sliced just-about-hard-boiled egg (I stop at 9.5 minutes), a challah roll or slices (but brioche or a potato bread would work), a great fistful of arugula, and what I consider the perfect sandwich spread — some mayo, sharp dijon, coarse dijon, and prepared horseradish. A shot of hot sauce is not unwelcome; the mixture should be sharp. Between the egg and the arugula, I always have a thin layer of something and it’s different almost every time, usually leftover from another dish — caramelized onions, pickled shallots, shaved fennel I’d tossed in lemon juice and olive oil, cucumber, and here, some thinly-sliced pickles and celery — and every single one is perfect. I cannot choose a favorite and I won’t ask you to. Please have fun with it.

Ingredients:
  • 1/4 cup mayonnaise
  • 1 tablespoon smooth dijon mustard
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons prepared horseradish
  • Salt and freshly-ground black pepper
  • 2 soft challah, brioche, or potato rolls, split, or slices from a loaf
  • Butter, for toasting
  • 2 hard-boiled eggs, cold, peeled, and sliced
  • Thinly sliced pickles, celery, pickled onions
  • 2 cups fresh arugula, roughly torn
Total Time:
15 minutes
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