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Tuesday, May 28, 2013

Mediterranean Style Egg Salad Sandwich Recipe



Yield: 2 servings
Time Estimate: 13 minutes overall, including 5 minutes of preparation and 8 minutes of cooking
Storage Notes: serve immediately; sandwiches keep for 1 day when refrigerated
Difficulty: easy

Perfect to pack for a picnic, our take on this classic sandwich gets a warm, peppery lift from our Taste of Cyprus spice blend. In our experimenting before we settled on this recipe, we discovered a couple things make all the difference to a sandwich like this:

  • Make sure the bread is the best quality you can find
  • Try not to over-boil the eggs, and
  • Take it easy with the mayo


Ingredients:

  • 4 slices good bread (pumpernickel, if you have it)
  • 3 large eggs
  • 5 tablespoons mayonnaise
  • 1 cup arugula or fresh spinach leaves
  • 1 large tomato
  • 2 tablespoons Gustus Vitae Condiments' Taste of Cyprus
  • A little butter for the bread
  • A dash of vinegar to stop the eggs from cracking


Method: 

  1. Fill a medium pot with water, add eggs, and a dash of vinegar. Bring to the boil.
  2. When pot has started boiling, set timer for 8 minutes.
  3. Rinse arugula/spinach, and chop roughly. Slice tomato into generous circular slices.
  4. Put bread in toaster, working in batches if toaster won't accomodate more than two slices.
  5. In a large bowl, add mayonnaise and Taste of Cyprus.
  6. As toast pops up, lightly spread on butter and set aside.
  7. When timer goes off, remove eggs from pot, strain, and allow to sit for 3-4 minutes to cool.
  8. Peel eggs, taking care to fully remove shell, and place in bowl with mayonnaise and spices. Mix with a large spoon until roughly blended: there should be small chunks of white remaining to give the sandwich some texture.
  9. Spread mixture on bottom piece of toast, layering with arugula/spinach, tomato slices, and topping with final slice of toast.
  10. Press downwards somewhat firmly to adhere sandwich, and slice diagonally. Serve immediately, or add to your picnic basket.