A little love letter
Dear crispy egg salad sandwich,
Calling you a sandwich feels a little unfair. You're more of a project, and an extremely worthwhile one.
Crispy toasted bread, creamy egg salad, bacon candied with brown sugar and cayenne until it snaps. Onions cooked slowly in balsamic until they go soft and jammy. Melted gouda, a crunchy leaf of romaine, picklenaise, and a dill gremolata that cuts through all that richness with garlic and lemon.
Every bite is a little messy, which is how I know it's working. You're the lunch I make on a slow Saturday when there's nowhere to be, and then I eat you standing over the cutting board, because plates are for people with patience.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Egg Salad & Bacon Sandwich
Crispy toasted sandwich with creamy egg salad, spicy bacon and caramelized onions. Less of a sandwich, more of an event. About 50 minutes.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
make picklenaise & oil
Here’s the recipe for the picklenaise. You’ll need about 6–8 tbsp. Here's the recipe for the pickle oil. You'll need about 3 tbsp.make the egg salad
For the egg salad, fill a pot with water and bring it to a boil. Carefully add the eggs and set a timer for 8 minutes. While they cook, prepare a bowl of ice water. After 8 minutes, transfer the eggs to the ice water to stop them from cooking further. Let them cool completely. Peel the eggs, separate the yolks from the whites, and place the yolks in a deep dish. Chop the egg whites into small pieces and set aside. To the yolks, add Dijon mustard, pickle-mayo, salt, pepper, white wine vinegar, and chopped chives. Mix everything together, mashing the yolks with a fork. Finally, fold in the chopped egg whites and mix again. Place the salad in the fridge until you’re ready to use it.make the gremolata
For the gremolata, finely chop the dill and slice the chives into small rings. Mix both in a small bowl with lemon juice and pickle oil. Peel the garlic cloves and grate them into the bowl. Stir everything well and season with salt and pepper. Set aside.caramelize the onions
For the caramelized onions, peel the onions and slice them into thin half-rings. Heat a large pan over medium heat, melt 1 tsp of butter, then add the onions and a pinch of salt. Stir well and cook for 15-20 minutes, stirring occasionally, until the onions are golden and creamy. Add balsamic vinegar and stir again. Set the onions aside.bake the bacon
Meanwhile, prepare the crispy bacon. Lay the slices on parchment paper and sprinkle them evenly with brown sugar and cayenne pepper. Bake at 200°C for about 15 minutes or until the sugar has melted and the bacon is a deep pink.prep the bread
Butter the outside of the white bread slices and cut the Gouda into thin slices. Wash and dry the lettuce leaves, and get the picklenaise ready.toast the bread
Heat a pan over low to medium heat and place the buttered bread slices, butter-side down, in the pan. Add Gouda to half of the slices. Cover the pan so the cheese can melt. Remove the bread once the cheese is soft and the bottoms are golden and crispy.assemble
Spread mayo on the plain bread slices and gremolata on the cheesy ones. Now layer the sandwich in this order: lettuce on the mayo side, followed by egg salad, bacon, and caramelized onions. Top it off with the cheese-gremolata slice. Cut the sandwich in half and enjoy!Pairings
Can I make the egg salad ahead?
How long do I boil the eggs for egg salad?
Can I make the bacon in a pan?
How do I keep the sandwich from getting soggy?
More pieces of happiness
Tell me how it went
A little love letter
Dear crispy egg salad sandwich,
Calling you a sandwich feels a little unfair. You're more of a project, and an extremely worthwhile one.
Crispy toasted bread, creamy egg salad, bacon candied with brown sugar and cayenne until it snaps. Onions cooked slowly in balsamic until they go soft and jammy. Melted gouda, a crunchy leaf of romaine, picklenaise, and a dill gremolata that cuts through all that richness with garlic and lemon.
Every bite is a little messy, which is how I know it's working. You're the lunch I make on a slow Saturday when there's nowhere to be, and then I eat you standing over the cutting board, because plates are for people with patience.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Egg Salad & Bacon Sandwich
Crispy toasted sandwich with creamy egg salad, spicy bacon and caramelized onions. Less of a sandwich, more of an event. About 50 minutes.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
