When things are quiet around here, one of two things usually happens: I’m busy with a side project or I’m traveling away from the stricken physical kitchen. Or, I’m really obsessed with eating something that should interest no one but 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 obsessed with this sandwich. Obsessed! I wanted it every day. Sometimes it was breakfast; sometimes it was lunch. I could walk past a bagel shop full of hot seeds, past a cloud of bodega bacon and cheese egg sandwiches, and still come home to put a cold boiled egg on a roll with arugula. I know I don’t make any sense. I decided to keep this weird 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 just needed that. I finally accepted that the only way to move on, at least long enough for me to address the rest of the amazing things I have on our culinary agenda for the summer, is to exorcise it, whether someone wants to join my strange little concern or not.

Think of this as a salad sandwich with stuffed, unmixed, or deconstructed eggs. The essentials here are a roughly hard-boiled sliced egg (I stop at 9.5 minutes), a challah roll or slices (but a brioche or potato bread would do it), a good handful of arugula and what I consider the perfect sandwich spread-mayonnaise, sharp dijon, coarse dijon and prepared horseradish. A shot of hot sauce is not undesirable; the mixture must be sharp. Between the egg and the arugula, I always have a thin layer of something and it’s different almost every time, usually leftovers from another dish — caramelized onions, pickled shallots, shaved fennel that I had thrown in lemon juice and olive oil, cucumber, and here, thinly sliced pickles 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.

Sliced Egg Sandwich

Servings: 2 Time: 15 minutes Source: Frappe Cuisine

  • 1/4 cup mayonnaise
  • 1 tablespoon of smooth dijon mustard
  • 2 teaspoons of old-fashioned mustard
  • 2 teaspoons of prepared horseradish
  • Salt and freshly ground black pepper
  • 2 soft challah, brioche or potato rolls, split or slices of a loaf
  • Butter, for grilling
  • 2 hard-boiled eggs, cold, peeled and sliced
  • Minced pickles, celery, pickled onions [more suggestions in the Notes]
  • 2 cups fresh arugula, roughly torn

Prepare the sandwich spread: Mix the mayonnaise, Dijon mustard, whole grain mustard and horseradish in a small dish or jar. Season as needed with salt and pepper and, if desired, a dash 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.

Toasting your bread: Although you can toast it in a toaster, my favorite way to toast my sandwich rolls is to heat a knob of butter in a non-stick pan over medium heat. Place your rolls, 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 slightly before assembling the sandwiches.

Assemble: Generously coat both cut sides of the first roll with sandwich spread. Arrange the egg slices on the bottom half and season lightly with salt and pepper. Add pickles or one of the other substitutes suggested below, a large handful of torn arugula, then press the top of the roll down, smoothing everything in place. Repeat with the rest of the sandwich.

Eat right away and repeat daily for as long as the fixation lasts. Personally, I’m going into the kitchen to make another one as soon as I click publish.

Remarks:

Eggs: Here is my favorite method for hard-boiled eggs. For a sliced sandwich, I stop cooking them at 9 minutes 30 to 40 seconds, to keep the centers dark, never dry, yellow. I love a solid egg slicer; I’ve had mine for over a decade.

Spread: Just for reference, I use Hellman mayonnaise, Amora Dijon mustard, Mesh whole grain mustard, and I make my own horseradish prepared during Passover and use it for months afterwards. My current jar of Amora is incredibly sharp (almost like wasabi) and I love it, but just a warning that you may need to adjust your ingredient levels or seasoning to get the punch I promised with other brands.

Rolls: Any store-bought roll will work but, but I recently made rolls from my challah recipe, turning one of the two challahs it produces into 12 rolls. They cook in 15 minutes.

Additional Ingredients: As mentioned above, I tend to add to the sandwich a thin layer of whatever I have left in the refrigerator, from pickled onions to caramelized onions, thinly sliced cucumber, celery or fennel. None of them tasted bad.

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