When things are quiet here, two things usually happen: I’m busy with a side project or I’m traveling away from Smitten’s physical kitchen. Or maybe I’m just really obsessed with eating something that I don’t expect to interest anyone 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. Fixed! I wanted it every day. Sometimes it was breakfast; sometimes it was lunch. I could walk past a bagel shop brimming with hot seeds, past a cloud of bodega cheese and bacon egg sandwiches, and still straight home to put a cold hard-boiled egg on a roll with arugula. I know I have no sense. I decided to keep this weird stuff to myself, but I came back from California and yes, I had a suitcase full of Model Bakery English Muffins and a stash of Chocolate Dandelion Hot Chocolate Mix, and I had some always need. I’ve finally accepted that the only way to move forward, at least long enough to be able to tackle the rest of the amazing things I have on our culinary agenda for the summer, is to exorcise it, if anyone wanted to join my strange little concern or not.
Think of it as a deviled eggunmixed or deconstructed egg salad sandwich. Must-haves here are a sliced hard-boiled egg (I stop at 9.5 minutes), challah roll or slices (but a brioche or potato bun would do), a good handful of arugula, and what I consider the perfect sandwich spread – a little mayonnaise, hot dijon, coarse dijon and prepared horseradish. A shot of hot sauce isn’t bad tasting; 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 another dish: caramelized onions, pickled shallots, fennel shavings that I had mixed with lemon juice and olive oil, cucumber and here, thinly sliced pickles and celery – and each is perfect. I can’t choose a favorite and I won’t ask you. Please have fun with it.
Previously
6 months ago: Baked Brie with Garlic Butter Mushrooms
1 year ago: Summer ricotta with grilled vegetables
2 years ago: Perfect and Eternal Cornbread
3 years ago: Beach bean salad
4 years ago : Raspberry crumble tart bars
5 years ago: Ice cream cake roll
6 years ago: Strawberry Graham Cake And Farro salad with broccoli rubble
He is 7 years old: Almond-rhubarb picnic bars
8 years ago: Toasted marshmallow milkshake, Fake shack burgerAnd Yogurt Berry Swirl Popsicles
9 years ago: Carrot salad with tahini and crispy chickpeas
10 years ago: Greek salad with lemon and oregano And Two classic sangrias
11 years ago: Vidalia Onion Soup with Wild Rice And Tzatziki potato salad
12 years ago: Classic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce And Scallion and Blue Cheese Cookies
13 years ago: Asparagus, Lemon and Goat Cheese Pasta And Buttermilk Raspberry Cake
14 years ago: Martha’s Mac and Cheese, Crispy White Chocolate and Salted Oatmeal Cookies
15 years ago: Cornmeal Cherry Upside-Down Cake
16 years ago: Homemade oreo cookies And Cellophane noodle and roast pork salad
Sliced egg sandwich
- 1/4 cup mayonnaise
- 1 tablespoon smooth Dijon mustard
- 2 teaspoons whole grain mustard
- 2 teaspoons prepared horseradish
- Salt and freshly ground black pepper
- 2 soft challah, brioche or potato buns, split or sliced from a loaf
- Butter, for toasting
- 2 hard-boiled eggs, cold, peeled and sliced
- Chopped pickles, celery, pickled onions (more suggestions in the notes)
- 2 cups fresh arugula, coarsely torn
Toast your bread: Although you can toast it in the toaster, my favorite way to toast my sandwich buns is to heat a knob of butter in a nonstick skillet over medium heat. Place your rolls, cut side down, in the pan. Cook until cut sides are golden brown, about 1 to 2 minutes. Transfer to a plate to cool slightly before assembling the sandwiches.
To 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 suggested substitutes below, a large handful of torn arugula, then press the top of the roll down, setting 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 walk into the kitchen to make another as soon as I hit publish.
Remarks:
- Eggs: Here’s my favorite method for hard-boiled eggs. For a sliced sandwich, I stop cooking between 9 minutes 30 and 40 seconds, to keep the center a dark yellow, never dry. i like one solid egg cutter; I’ve had mine for over a decade.
- Spread: Just for reference, I use Hellman’s Mayonnaise, Amora Dijon Mustard, Maille Whole Grain Mustard, and make my own prepared horseradish for Passover and use it for months after. My current pot of Amora is incredibly hot (almost like wasabi) and I love it, but just a warning: you may need to adjust your ingredient levels or seasoning to get the punch I promised with it. other brands.
- Rollers: Any store bought roller will work, but I recently made rollers 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 a thin layer of whatever I have left in the fridge to the sandwich, from pickled onions and caramelized onions to thinly sliced cucumber, celery or fennel. None tasted bad.
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