Email to Cat      

Jimtown Egg Salad Sandwiches

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"One of the saddest things to happen in years was the closing of the beloved Jimtown Store in Alexander Valley, California. I wouldn't have my rural bakery if Carrie Brown and John Werner hadn't stumbled upon the little hamlet of Jimtown themselves years earlier and poured their lives into their roadside gem, which I discovered on a road trip there in 2002. The Jimtown Store greatly influenced my decision to leave publishing and open a rural bakery in Virginia. I blatantly stole Carrie's egg salad sandwich recipe (which she has since handed over to me with a hug and a kiss) and used it for years—until it became too popular with our customers, leading my staff to complain about all the boiled eggs that they had to peel. Thank you, Carrie, for changing my life, influencing my new passion, and giving my home state a beloved jewel. We miss you and Jimtown Store immensely. Carrie mentions that her egg salad, while perfectly delicious the next day, is most exquisite if never refrigerated. We agree and cherish its room-temp fluffiness. Adding tomato and bacon to the sandwich is an idea we both love, and I've been known to add a tablespoon of chopped homemade sweet pickles along with the mayonnaise."

List of Ingredients

â—¦ 8 large eggs
â—¦ ½ cup mayonnaise, plus more for spreading
â—¦ ½ teaspoon dry mustard, preferably Colman's, plus more as needed
â—¦ ½ teaspoon kosher salt, plus more as needed
â—¦ ¼ teaspoon hot pepper sauce, preferably Tabasco, plus more as needed
â—¦ ¼ teaspoon freshly ground black pepper, plus more as needed
â—¦ 8 slices whole-wheat sandwich bread, lightly toasted
â—¦ Thinly sliced ripe red tomato (optional)
â—¦ Watercress greens


Recipe

In a medium pan large enough to accommodate the eggs in a single layer, cover the eggs with cold water. Bring just to a boil over medium-high heat, then remove from the heat, quickly cover with a lid, and let stand for exactly 12 minutes. Drain, cover the eggs with cold water, and let stand until cool. Peel the eggs when cool enough to handle.

In a small bowl, whisk together the mayonnaise, mustard, salt, hot pepper sauce, and black pepper. Chop the eggs with a pastry cutter (the kind with curved blades) or with two knives and place them in a large bowl. Add the mayonnaise mixture and stir until well combined. Taste and adjust the seasoning as needed.

Lay half of the toasted bread slices on a work surface. Spread each one with a thin layer of mayo, then distribute the egg salad evenly among them (you should absolutely use all of it). Arrange the tomato slices, if using, on top of the egg salad. Lay the watercress on top, making sure some leaves extend past the bread's edges. Complete the sandwiches by topping each with a remaining slice of toasted bread. Use a serrated knife to cut each sandwich in half, on the diagonal, and serve.

Makes 4 sandwiches