When issues are quiet round right here, one in all two issues are normally taking place: I’m busy with a aspect challenge or touring removed from the bodily Smitten Kitchen. Or, I’m actually obsessive about consuming one thing that I don’t anticipate to curiosity anybody however me. This month we’ve two for 2. For the three weeks earlier than I used to be briefly in San Francisco and Napa final week, I used to be completely fixated on this sandwich. Fixated! I craved it on a regular basis. Typically it was breakfast; typically it was lunch. I might stroll by a bagel store wafting with heat the whole lot seeds, by a cloud of bodega bacon egg and cheese sandwiches, and nonetheless beeline dwelling to place a chilly boiled egg on a roll with arugula. I do know I make no sense. I made a decision to maintain this weirdo factor myself however then I returned from California and sure, I had a suitcase stuffed with Mannequin Bakery english muffins and a stash of Dandelion Chocolate scorching chocolate combine, and I nonetheless simply wanted this. I’ve lastly accepted that the one option to transfer on, at the very least for lengthy sufficient that I might sort out the remainder of the superb issues I’ve on our cooking agenda for the summer time, was to exorcise it, whether or not anybody cares to affix in my unusual little preoccupation or not.

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Consider this like a deviled egg, unmixed, or deconstructed egg salad sandwich. The necessities listed here are a sliced just-about-hard-boiled egg (I cease at 9.5 minutes), a challah roll or slices (however brioche or a potato bread would), an incredible fistful of arugula, and what I take into account the proper sandwich unfold — some mayo, sharp dijon, coarse dijon, and ready horseradish. A shot of scorching sauce is just not unwelcome; the combination ought to be sharp. Between the egg and the arugula, I all the time have a skinny layer of one thing and it’s totally different nearly each time, normally leftover from one other dish — caramelized onions, pickled shallots, shaved fennel I’d tossed in lemon juice and olive oil, cucumber, and right here, some thinly-sliced pickles and celery — and each single one is ideal. I can’t select a favourite and I gained’t ask you to. Please have enjoyable with it.

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Beforehand

6 months in the past: Baked Brie with Garlic Butter Mushrooms
1 12 months in the past: Summer time Ricotta with Grilled Greens
2 years in the past: Excellent, Perpetually Cornbread
3 years in the past: Seashore Bean Salad
4 12 months in the past: Raspberry Crumble Tart Bars
5 years in the past: Ice Cream Cake Roll
6 years in the past: Strawberry Graham Icebox Cake and Broccoli Rubble Farro Salad
7 years in the past: Almond-Rhubarb Picnic Bars
8 years in the past: Toasted Marshmallow Milkshake, Pretend Shack Burger, and Swirled Berry Yogurt Popsicles
9 years in the past: Carrot Salad with Tahini and Crispy Chickpeas
10 years in the past: Greek Salad with Lemon and Oregano and Two Traditional Sangrias
11 years in the past: Vidalia Onion Soup with Wild Rice and Tzatziki Potato Salad
12 years in the past: Traditional Cobb Salad, Lime Yogurt Cake with Blackberry Sauce and Blue Cheese Scallion Drop Biscuits
13 years in the past: Asparagus, Lemon and Goat Cheese Pasta and Raspberry Buttermilk Cake
14 years in the past: Martha’s Mac-and-Cheese, Crisp Salted Oatmeal White Chocolate Cookies
15 years in the past: Cherry Cornmeal Upside-Down Cake
16 years in the past: Home made Oreos and Cellophane Noodle and Roast Pork Salad

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Sliced Egg Sandwich

  • 1/4 cup mayonnaise
  • 1 tablespoon clean dijon mustard
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons ready horseradish
  • Salt and freshly-ground black pepper
  • 2 comfortable challah, brioche, or potato rolls, break up, or slices from a loaf
  • Butter, for toasting
  • 2 hard-boiled eggs, chilly, peeled, and sliced
  • Thinly sliced pickles, celery, pickled onions [more suggestions in Notes]
  • 2 cups contemporary arugula, roughly torn
Make sandwich unfold: Mix mayo, dijon, wholegrain mustard, and horseradish in a small dish or jar. Season as wanted with salt and pepper and, if you want, a splash or two of scorching sauce. This makes a bit greater than you would possibly want but it surely retains for 1 to 2 weeks within the fridge, so be at liberty to double it, regardless.

Toast your bread: Whilst you can toast it in a toaster, my favourite option to toast my sandwich rolls is to warmth a pat of butter in a nonstick pan over medium warmth. Place your rolls, cut-side down, within the pan. Prepare dinner till minimize sides are golden-brown, about 1 to 2 minutes. Switch to plate to chill barely earlier than assembling sandwiches.

Assemble: Generously coat each minimize sides of first roll with sandwich unfold. Organize egg slices over the underside half and season evenly with salt and pepper. Add pickles or any of the opposite alternates advised beneath, an enormous handful of torn arugula, then press the highest of the roll down, smooshing the whole lot into place. Repeat with remaining sandwich.

Eat instantly and repeat every day for so long as the fixation lasts. Personally, I’m strolling into the kitchen to make one other as quickly as I hit publish.

Notes:

  • Eggs: Right here’s my go-to technique for hard-boiled eggs. For a sliced sandwich, I cease cooking them at 9 minutes 30 to 40 seconds, to maintain the facilities a darkish, by no means dry, yellow. I really like a strong egg slicer; I’ve had mine for over a decade.
  • Unfold: Only for reference, I’m utilizing Hellman’s mayo, Amora dijon mustard, Maille wholegrain mustard, and I make my very own ready horseradish over Passover and use it for months after. My present jar of Amora is jarringly sharp (nearly like wasabi) and I adore it however only a heads-up that you simply would possibly want to regulate your ingredient ranges or seasoning to get the punchiness I promised with different manufacturers.
  • Rolls: Any storebought roll will work however, however I made rolls just lately from my challah recipe, turning one of many two challahs it yields into 12 rolls. They bake in quarter-hour.
  • Extra substances: As talked about above, I have a tendency so as to add to the sandwich a skinny layer of no matter I’ve left within the fridge, from pickled to caramelized onions, thinly-sliced cucumber, celery, or fennel. Not one has tasted unhealthy.