Ingredients with Measurements:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices of white bread
- 2 tablespoons unsalted butter, softened
Special Equipment Needed:
- Mixing bowl
- Fork
- Knife
- Cutting board
- Spatula
- Sandwich press or panini press (optional)
Step-by-Step Instructions:
1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
2. Remove the eggs from the saucepan and place them in a bowl of ice water to cool for 5 minutes.
3. Peel the eggs and chop them into small pieces.
4. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, parsley, salt, and black pepper. Mix well with a fork.
5. Spread the softened butter on one side of each slice of bread.
6. Divide the egg salad mixture evenly among four slices of bread, spreading it over the buttered side.
7. Top each egg salad-covered slice of bread with another slice of bread, buttered side facing out.
8. If using a sandwich press or panini press, preheat it to medium-high heat. Place the sandwiches in the press and cook until the bread is golden brown and crispy, about 3-4 minutes.
9. If not using a press, heat a non-stick skillet over medium-high heat. Place the sandwiches in the skillet and cook until the bread is golden brown and crispy, about 2-3 minutes per side.
10. Remove the sandwiches from the press or skillet and let them cool for a minute before slicing them in half.
11. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes
Temperature:
Sandwich press or panini press: medium-high heat
Non-stick skillet: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 365
Fat: 23g
Carbohydrates: 25g
Protein: 13g
Sodium: 684mg
Sugar: 3g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise.
- Green onions can be substituted for chives.
- Whole wheat bread can be substituted for white bread.
- Margarine can be substituted for butter.
Variations:
- Add diced celery or pickles to the egg salad mixture for extra crunch.
- Use different herbs, such as dill or tarragon, instead of parsley and chives.
- Add a slice of cheese to the sandwich before grilling for a cheesy twist.
Tips and Tricks:
- Make sure to cool the eggs in ice water before peeling them to make the process easier.
- Softening the butter before spreading it on the bread will make it easier to spread evenly.
- If using a sandwich press or panini press, make sure to not overfill the sandwiches to prevent the filling from spilling out.
Storage Instructions:
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the sandwiches in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation Ideas:
Serve the sandwiches on a platter with a side of potato chips or a small salad.
Garnishes:
Garnish the sandwiches with a sprig of fresh parsley or chives.
Pairings:
Pair the sandwiches with a glass of iced tea or lemonade.
Suggested Side Dishes:
Potato chips, fruit salad, or a green salad.
Troubleshooting Advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt.
- If the bread is not crispy enough, cook the sandwiches for a little longer.
Food Safety Advice:
Make sure to cook the eggs thoroughly to prevent any risk of salmonella.
Food History:
Tramezzino is a popular Italian sandwich made with soft white bread and typically filled with a variety of ingredients, such as tuna, prosciutto, or egg salad.
Flavor Profiles:
This egg salad tramezzino is creamy, savory, and slightly tangy from the Dijon mustard.
Serving Suggestions:
Serve this egg salad tramezzino as a light lunch or a quick and easy dinner. It's also perfect for picnics or as a party appetizer.
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Region: Italian