Egg and a Salad Sandwich

Many lunches for me are simply a salad of greens with an assortment of chopped, sliced or diced vegetables dressed with a light vinaigrette. Often I will top the salad with a hard cooked egg for protein. Today I was craving bread. This craving was fueled by the crusty baguette I picked up at the farmers market yesterday from Artisan Oven. The ingredients available for lunch today were my usual salad fixings and the eggs I had left from last week. But then there was the bread-I wanted a sandwich. Of course I could make an egg salad sandwich. Yuck! That mooshed up mayonnaisey concoction glopped onto a couple of slices of bread just does not work for me. It always reminds me of meatless Friday school lunches and the horrible smell of sulfur that permeated the whole school. To this day, I still can’t face an egg salad sandwich. What if I just piled my salad on the bread and called it a sandwich? Now that might work.

The foundation (in my opinion) to a great sandwich is the bread. That baguette was certainly promising offering a crackly crust with a delicate interior. The main ingredient can be vegetable, dairy or protein. Just be sure it is flavorful. The toppings need to complement the main ingredient. For my sandwich I cooked my eggs until the yolks were just set. Overcooking an egg can yield the texture of a superball and a sulfur taste. For my vegetables, I wanted stronger flavors which the barely cooked yolk would mellow out. My arugula is still plentiful along with the slightly hot radish and the licorice flavors fennel bulb that I love on my salads. Those early tomatoes I got at the market would add a slight acidity. I dressed everything with a garlic vinaigrette and lightly coated the bread with mayonnaise. This made for an egg salad sandwich to wipe away those frightful Friday lunch memories! Continue reading