French Style Egg Salad Sandwich Food

3 CLASSIC FRENCH BAGUETTE SANDWICHES

Steps:

• Slice the baguette in half lengthwise, almost all the way through, and open.
• Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.
• Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
• Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.
• If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.
• Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.
• Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.
• Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.
• To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.
• Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.
• Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

FRENCH STYLE EGG SALAD SANDWICH

Steps:

• To make hard bubbled eggs, put a couple eggs in a pan, spread with no less than an inch of water, ideal 2 inches.
• Include a half teaspoon of vinegar and some salt to the water (if the shells split while heating up, the vinegar will help keep the egg in the shell).
• Spread the container and heat the water to the point of boiling.
• When the water starts to bubble, expel the container from warmth and let it sit, secured, for 12 minutes.
• Channel the water from the container, add icy water to cool the eggs, let sit two or three minutes longer.
• Concoction the cleaved egg a bit with a fork. Combine the cleaved hard-bubbled egg, mayonnaise, celery and onion.
• Sprinkle with salt and pepper and curry powder to taste. Blend with a spoon. Toast your bread cuts.
• Put a layer of lettuce on one cut of toasted bread, spread the egg blend on top of the lettuce, put another cut of toasted bread on top.

EGG SALAD SANDWICH

Steps:

• Finely chop hard boiled eggs with a pastry blender or knife and fork.
• add onion, celery seed, dijon, mayo, and lettuce and mix well.
• butter each slice of bread, top with egg mixture, sprinkle with salt and pepper, seal sandwich and eat.

SIMPLE HOMEMADE EGG SALAD SANDWICH

Steps:

• Finely chop boiled eggs.
• Mix in mayo 1 tablespoon at a time, so not to add too much.
• Mix in mustard, relish and pepper.
• Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
• Top sandwich with lettuce.
• Enjoy!

FRENCH-STYLE EGG SALAD

Steps:

• Place the eggs, saffron, and garlic in the bowl of a food processor and pulse until well combined. With the machine running, stream in the oil slowly until an emulsion forms and the mixture thickens. Season with salt, to taste, and pulse once more.
• In a bowl, mix together all of the ingredients until well combined. Serve.

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.