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Mediterranean Egg Salad Sandwich

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Nearly everyone loves an egg salad sandwich. This one is made more interesting with the addition of sun-dried tomatoes and olives. Plain white toast is traditional, but whole-wheat or coarse country bread is a flavorful alternative."

List of Ingredients

◦ 12 eggs
◦ � cup chopped, drained oil-packed sun-dried tomatoes
◦ � cup chopped, pitted Kalamata olives
◦ � to 1 cup mayonnaise
◦ Salt and ground pepper
◦ 12 slices white, whole-wheat, or coarse country bread, toasted
◦ 6 large leaves butter or romaine lettuce


Recipe

Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7 to 8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When the eggs are cool enough to handle, peel and coarsely chop them.

In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients.
Season with salt and pepper.

Spread the egg salad on six slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.

Makes 6 servings






❧ Note:
In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.