Lunch Counter Egg Salad Sandwich
Source of Recipe
From "Screen Doors and Sweet Tea" by Martha Foose
Recipe Introduction
"The egg salad sandwiches at two of my favorite soda fountains, Brent's Drugs and (Miss Eudora Welty's favorite) Parkin's Pharmacy, come neatly wrapped in waxed paper, which seems a little retro these days, what with press-and-seals and zips and locks. Truth is, waxed paper is quite handy. It has myriad uses and is pretty cheap. I like unwrapping a sandwich that's been carefully folded in waxed paper. It has a nostalgic quality and keeps the sandwiches ever so fresh."
List of Ingredients
◦ 4 large eggs, hard-boiled, peeled, and coarsely chopped
◦ 1 cup finely chopped celery
◦ 1 tablespoon finely chopped pimiento-stuffed olives
◦ cup mayonnaise, preferably homemade
◦ 8 slices good sandwich bread, lightly toasted
◦ 4 iceberg lettuce leaves
◦ Salt and freshly ground black pepper
Recipe
In a medium bowl, with a rubber spatula, combine the eggs, celery, olives and mayonnaise.
Divide the salad among four slices of toast. Top each with a lettuce leaf and some salt and pepper. Cover with an additional slice of toast.
Wrap in waxed paper and refrigerate until ready to eat, for up to 4 hours.
Serves 4
❧ Notes:
Some of the handy uses for crumpled waxed paper, compiled by cooking-tip expert Sharon Tyler Herbst, include rubbing the lip of honey jars to prevent drips and rubbing wooden salad bowls after cleaning to seal the surface.
Another use for waxed paper I learned from my great-aunt Mary is to sit on sheets of it for a few trips down the slide on the playground. It buffs it right up and really improves the ride!
|
|
member logon
