Salad Sandwiches

Serves:
Makes 4 sandwiches
Prep Time:
Total Time:
0
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Summer Salad Sandwiches: Soft white sandwich bread, all the crunchy, crispy veggies of summer, and a lightly tangy salad cream dressing makes for one great sandwich! From "A Girl and Her Greens" Cookbook!
Print Recipe

Helpful Equipment:

Food processor

Salad sandwiches inspired by April Bloomfield. A great use for in-season crispy veggies plus a tangy salad cream dressing.

Recipe from A Girl and Her Greens.

Ingredients

Salad Cream:
6 large egg yolks, med boiled
1/4 cup olive oil
1/4 cup cream
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon flaky sea salt
Small handful tarragon

Salad Sandwiches:

8 slices soft white sandwich bread
1 large tomato, sliced thick
1 medium cucumber, thin sliced
1 small red onion, sliced thin
4 radishes, sliced thin
6 Egg whites, boiled (from salad cream)
1 small head crispy lettuce
Fresh lemon juice
Good olive oil
Soft butter
Flaky sea salt

Directions

For Salad Cream:
1) Add eggs to a pot of boiling water and simmer, covered for 10 minutes. Rinse eggs with cold water and peel them. Cut the eggs in half and separate yolks and whites. Save whites for sandwiches.

2) Add yolks to a small food processor with other salad cream ingredients and pulse until smooth. Some small chunks are just fine though. Taste the salad cream and adjust to your liking.

For Sandwiches:
1) Slice tomatoes thick and spread out on a plate with onion and cucumber. Sprinkle veggies with fresh lemon juice, olive oil, and with a little salt. Let sit for a few minutes.

2) Lightly butter four pieces or white sandwich bread. Then lay on tomatoes and slivered lettuce. Drizzle each sandwich with salad cream.

3) Top sandwiches with sliced onion, radishes, chopped egg whites, cucumbers, and any other crunchy veggies you might like.

4) Top each sandwich with a second piece of bread and press down on it lightly to compress the sandwich. Eat immediately!