I am a big tuna melt fan. I like my tuna melts with a little butter, a little lemon, salt, pepper and a touch of cheese, broiled well.
I am also an egg salad fan. I like my egg salads mixed with astringent and tangy things like oil cured olives or little chopped gherkins with the mayo kept to a bare minimum. I’ll eat it spooned over butter lettuce that is extra cold. But, it IS a summer salad. And last time I checked, it isn’t summer anymore… Sigh.
Hard Boiled Eggs – before & after
I decided to combine my love of a good tuna melt with an egg salad here in this warm sandwich.
Dill, Onion, Capers, Mustard, Celery & Mayo
Egg Salad Sandwich Melt
Ingredients:
- 5 Hard Boiled Eggs, chopped
- 1 teaspoon Fresh Dill, chopped fine
- 1/4 teaspoon Anchovy Paste – love anchovies or hate them, anchovy paste adds a salty note without actually adding salt. And I assure you, it has no fishy aftertaste, just a refreshing oceanic nuance.
- 1/8 cup Sweet Onion, minced small
- 1 stick Celery, minced
- 1 tablespoon Capers, chopped – in lieu of pickles for that pickled, salty burst in your mouth
- 1/8 cup quality Mayonnaise
- 1 teaspoon Mustard – I used a stoneground horseradish mustard, but anything would work other than the bright yellow mustard that belongs on hotdogs and little else
- Salt & Pepper to taste
- Sharp Cheddar for grating
- Sourdough Bread – sliced
All the ingredients + the perfect egg
Method:
Combine the Dill, Anchovy Paste, Onion, Celery, Capers, Mayo, and Mustard in a medium bowl. Mix well until blended. Add the Chopped eggs and mix in to fully incorporate with the other ingredients.
Give it a little taste and add salt and pepper if needed. Let it sit for 10-15 minutes for the flavors to become aquainted.
In the meantime, slice your sourdough loaf into thick slices. I found it helpful to toast them ever so slightly so that they don’t get soggy.
Grate enough cheese for the top of your sandwich and turn on the broiler so it starts heating.
Put your sliced, toasted bread on a cookie sheet. Spoon an heaping amount of egg salad onto each slice and top with the grated cheese.
Slide under the broiler and keep a careful eye. Watch for the cheese to melt and the egg salad to warm up. Pull from the oven and eat while still warm.
A warm Egg Salad Sandwich Melt
-Lydia, collector of zombie movies (and moves)
Ingredients
- 5 Hard Boiled Eggs, chopped
- 1 teaspoon Fresh Dill, chopped fine
- 1/4 teaspoon Anchovy Paste
- 1/8 cup Sweet Onion, minced small
- 1 stick Celery, minced
- 1 tablespoon Capers, chopped
- 1/8 cup quality Mayonnaise
- 1 teaspoon Mustard
- Salt & Pepper to taste
- Sharp Cheddar for grating
- Sourdough Bread - sliced
Method
- Combine the Dill, Anchovy Paste, Onion, Celery, Capers, Mayo, and Mustard in a medium bowl. Mix well until blended. Add the Chopped eggs and mix in to fully incorporate with the other ingredients.
- Give it a little taste and add salt and pepper if needed. Let it sit for 10-15 minutes for the flavors to become aquainted.
- In the meantime, slice your sourdough loaf into thick slices. I found it helpful to toast them ever so slightly so that they don't get soggy.
- Grate enough cheese for the top of your sandwich and turn on the broiler so it starts heating.
- Put your sliced, toasted bread on a cookie sheet. Spoon an heaping amount of egg salad onto each slice and top with the grated cheese.
- Slide under the broiler and keep a careful eye. Watch for the cheese to melt and the egg salad to heat up. Pull from the oven and eat while still warm.
