At just the moment that you are crunching through the chicken’s crust your taste buds are awakened by the acid of the vinegar and the spicy heat of the jalapeno in the crispy slaw. The play of soft and crispy textures against heat and acid is sensational. Literally. The spicy saltiness is relieved by the sweetness of both the soft roll and the warm white breast meat. You could eat this sandwich every day and not grow tired of it. I would if I could. It is a wonder.
While I wouldn’t even begin to try to make the fried chicken sandwich at home, I have attempted the egg salad sandwich on my own. This is what I have found. The fashion and food theory that ‘less is more’ does not apply to an egg salad sandwich. When I decided to work on this recipe I had assumed that a couple of boiled eggs, a little mayo, mustard, salt and pepper would be enough to satisfy. Not so. This egg salad was lacking a certain something. This egg salad tasted like something from my 8th grade home ECS class. BORING. So I did what every self respecting food consultant does—I opened up the refrigerator door and stared in. (Other consultants will lie to you and tell you that they just book a flight to an exotic land, either Morocco or Thailand, for inspiration. This is not true. They are all standing in front of their open refrigerator doors murmuring ‘now what?’). Back to the refrigerator. Green olives? Why not? Arugula? Sure. Walnuts? Crunchy. I like crunch. Then I moved over to the kitchen counter. Fresh baguette? Perfect.
After much chopping, stirring and tasting I believe I have created an egg salad sandwich which will bring on what I call the ‘mmmm’s’. That soft, low sound that originates at the base of the cranium and resonates up through the head—only heard coming from someone who has just bitten into something truly delicious. A most comforting sound.
Egg Salad Sandwich
6 hard boiled eggs, peeled and chopped coarsely
1/3 cup mayo (preferably Hellman’s or Best Foods)
1/2 teaspoon Dijon mustard
12 green olives, pitted, chopped
freshly ground black pepper
salt to taste
Sourdough baguette
2 tablespoons walnuts, toasted
Arugula
Directions
Mix together first six ingredients. Chill for an hour. Spread on toasted baguette, top with walnuts and arugula.
Yield: 2 big sandwiches (serve open face).
