Egg Salad Sandwich

As a kid, I used to think protein-based salads were rather uninspiring and not fit for a proper meal.  Little did I know I would eventually become pescetarian and tuna and egg salad sandwiches would be my default options at every lunch and deli counter known to man.  At this point, I've had more than my fair share of egg salad sandwiches (some good, some bad) and picked up a few techniques along the way.  

The single most important factor determining the aesthetic and taste of an egg salad sandwich is properly cooked eggs.  If your hard-boiled eggs have green rings around the yolk, they are overcooked.  For perfectly cooked hard-boiled eggs, place the eggs in a single layer in the bottom of a pot of water and bring it to a boil.  Immediately, cover the pot and remove from heat.  Allow to sit, covered for 7 to 10 minutes for soft, slightly creamy yolks.  Allow to sit, covered for 10 to 15 minutes for hard yolks.  The other factors to consider are the quality of your mustard and mayonnaise (I recommend Duke's), consistency and your fillers.  I really like the flavor contrast that capers and Trader Joe's Veggie Sausage Patties provides so this is my go to recipe.  I hope you like it.

Egg Salad Sandwich

Ingredients:

• 6 soft-boiled eggs
• 1/2 cup Duke's mayonnaise
• 1 1/2 tsp Dijon mustard
• 1 tbsp capers, drained and chopped
• 1 1/2 tsp lemon juice
• 2 veggie sausage patties, cooked and chopped
• salt and pepper to taste

Directions:

Using an egg slicer, slice the eggs horizontally and vertically so they are chopped into small uniform pieces.

Mix the first five ingredients in a bowl.  Add the veggie sausage patties and stir to combine.  Add salt and pepper as needed.  

Cook's Note: Serve on a toasted grainy bread.  I used olive bread that I bought at the local Giant.  

Tuna Italiano

Here are the facts:

1. As a pescetarian, I've eaten a lot of tuna sandwiches.  
2. Of the tuna sandwiches I've eaten, the best ones have all been Italian-style.  
3. Of the Italian-style tuna sandwiches I've eaten, the best ones have all been in Philly.  
4. Of the Italian-style tuna sandwiches I've eaten in Philly, the best ones are the Tuna Diablo at Primo Hoagies (#1), Ave Maria at Sarcone's Hoagie's (#2), and the Tuna Italiana at Paesano's (#3).  

So, yeah folks, Philly is a solid town that packs a mighty punch in the hoagie department!  Check out this guide from the Greater Philadelphia Tourism Marketing Corporation http://www.visitphilly.com/philadelphia-hoagie-finder/

Every good sandwich starts with good bread.  Since Baltimore isn't particularly known for its sandwiches, my options were somewhat limited in that department.  Stone Mill Bakery would have been my preferred option, but they were closed on Sunday when I made this sandwich.  After a little searching around, I ultimately ended up getting a baguette from Bonaparte Breads to create this masterpiece.  This sandwich is probably most similar to Paesano's Tuna Italiana.

Tuna Italiano

Ingredients:

• 1/3 cup olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon crushed red pepper
• 1 teaspoon capers
• 3 cans chunk light tuna packed in water, drained
• 1 bunch broccoli rabe
• 1-12 oz jar hot cherry peppers
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1-8 oz jar roasted red bell peppers, drained
• 1/4 cup olive oil
• 1 teaspoon garlic
• 1/3 baguette
• olive oil, to taste
• 2 slices of sharp provolone cheese
• 2 hard boiled eggs, thinly sliced with an egg slicer

Directions:

Tuna Salad

In a bowl, combine first four ingredients.  Set aside.  Add drained tuna to a mesh strainer and press out any remaining water.  Combine with oil mixture.  Refrigerate and allow to marinate overnight if possible.   Note: Recipe will yield enough tuna salad for multiple sandwiches.   

Sauteed Broccoli Rabe & Hot Cherry Peppers

Thoroughly wash broccoli rabe and remove stems.  Set aside.  Chop about half of the hot cherry peppers.  Heat one tablespoon of olive oil over medium heat in a medium pan.  Combine broccoli rabe and hot cherry peppers in the pan and sauteed until just soft, about 5-7 minutes.  Add one teaspoon of minced garlic during the last two minutes of cooking.  

Marinated Roasted Red Bell Peppers

In a bowl, combine roasted red bell peppers, 1/4 cup olive oil, and 1 teaspoon of garlic.  Allow to marinate overnight.

Sandwich - The Good Stuff

Preheat oven broiler.  Using a sharp knife, cut the baguette down the middle, leaving one end intact.  Carefully press both sides of the bread flat so that the intact end doesn't break.  Brush both sides of the bread with olive oil.  Add one slice of cheese to each side of the bread, cutting if necessary.  Add tuna salad and marinated roasted red bell peppers to the bottom side and the sauteed broccoli rabe & hot cherry peppers to the top side.  Place on a roasting pan and broil in the oven for 2 or 3 minutes.  Remove from the oven.  Top with hard boiled egg slices.  Fold over to seal.  Enjoy!

Sardine & Kalamata Olive Mesclun Salad

I recently returned from a culinary pilgrimage/road trip to the Deep South where I indulged in epicurean delights to my heart's desire.  It was great while it lasted.  However, I returned to Maryland and immediately went into detox mode, vowing to end the summer with salads.  It's been quite refreshing to lighten up my meals and pull together fresh ingredients on a whim.  This salad embodies that approach.  It was prepared with mesclun greens from my patio garden, tabouleh, sardines, kalamata olives, and toasted caper breadcrumbs.  The final product was flavorful and nutritiously dense (e.g., high in protein, calcium, iron, fiber, omega 3 fatty acids, Vitamin A, and Vitamin C).  The caper breadcrumbs were my favorite element of the salad, elevating it to new heights.

Sardine & Olive Mesclun Salad

Ingredients:

• 1 tbs Panko breadcrumbs
• 1/2 tsp capers
• 1 cup Mesclun greens
• 1 tsp balsamic vinegar
• 1 tbs tabouleh
• 2 sardines
• 4 kalamata olives

Directions:

Heat a small skillet over low heat.  Add panko breadcrumbs and capers.  Toss together and lightly toast for 1 to 2 minutes.  Set aside.

Wash mesclun greens and dry in a salad spinner.  Toss greens with balsamic vinegar and transfer to a plate.  Top with tabouleh, sardines, olives, and caper breadcrumbs.  Enjoy!