Full of flavor with a bit of a kick, these sandwiches are delish! I found the recipe on the blog of one of my readers, Sherri. She has a great recipe blog called Everything in Moderation. My husband, who likes spicy foods loved these, but so did my youngest son who likes things plain. We just didn’t add the peppers to his sandwich and he didn’t use the dipping sauce.
Groceries are getting low and I need to pack a lunch tomorrow. No lunch meat. No peanut butter. Only half a loaf of bread left. Luckily, I had plenty of eggs and egg salad makes my 14 year old son very happy. Since it’s his lunch that needs packing, that works out great.
If you’re looking for low calorie, low cholesterol foods, run away from this sandwich. All it’s creamy goodness will do nothing for your hips or heart.
Place the eggs in a pan and cover them with cold water. Bring them to a boil and then time them for 10 minutes. I love it when my eggs come out with the centers just cooked and still yellow. I did them right this time.
Rinse the eggs in cool water and then peel them. How many eggs you use is up to you and how many folks you’re sharing your egg salad with. I used half a dozen because 2 of my kids think egg salad is a real treat. The other 2 gag when I mention it. Six eggs is plenty for the 4 of us who like a sandwich that might cause our ateries to slam shut later in the day.
Dice up the eggs pretty fine. This reminds me of the time my dad decided to boil an egg for his lunch. He rinsed it off after peeling it, but was disturbed that the egg was wet. So he grabbed a tissue to dry it off. I came in while he was rubbing wet tissue off the egg. Yeah, my dad is not much of a cook.
Anyway, after you dice up the eggs, put them in a bowl with plenty of salt and pepper and a giant glob of mayo.
Stir it up and spread it on your bread. Yum! I like my egg salad sandwich with carrot and celery sticks. It tastes good and balances out the fat with some veggies!
I’ve been in a sandwich mood lately. This one is a Rachael Ray recipe that I modified to fit the ingredients I had on hand.
1/2 pound chorizo sausage
1 pound ground pork
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp. paprika
2 tsp. ground coriander
1 tsp. allspice
salt and pepper
2 Tbs. brown sugar
1 Tbs. Worcestershire sauce
1/2 cup lime juice
1 cup chicken broth
8 oz. tomato sauce
dill pickles (I like Claussen brand)
swiss cheese, if you have it
Brown the meats with the onion and garlic. I always rinse browned meat under hot water to rid it of extra grease and fat. Return the meat to the pan and add the spices, brown sugar, Worcestershire sauce, lime juice, broth and tomatoe sauce. Cook for a couple of minutes.
Toast the split rolls under the broiler and then pile on the meat. Add swiss cheese and pop it back under the broiler to melt the cheese. I didn’t have any cheese last night and they were good without it. Serve with pickles and chips.