Egg, Mayo, and Salad Layered Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons mayonnaise |
2 tablespoons sour cream |
1 tablespoon dijon mustard |
6 roughly chopped hard-boiled eggs |
12 chopped cherry tomatoes |
3 tablespoons finely chopped fresh chives |
1 bunch of watercress |
olive oil |
lemon juice |
kosher salt |
12 slices brioche bread |
Directions:
1. In a small bowl, mix 2 tablespoons mayonnaise with 2 tablespoons mayonnaise and 1 tablespoon Dijon mustard. Mix the dressing with 6 roughly chopped hard-boiled eggs, 12 chopped cherry tomatoes, and 3 tablespoons finely chopped fresh chives. Taste and adjust seasoning if necessary.
2. Wash a bunch of watercress, removing the thick stems. Dry the leaves and put them in a bowl. Add a drop or two of olive oil and a squeeze of lemon juice. Season to taste with kosher salt.
3. Take 1 slice of brioche bread and layer it with some of the watercress. Top with another slice of brioche. Add some of the egg-mayonnaise mixture on top, then sandwich with a third slice of brioche. Using a serrated knife, cut off the crusts and slice into rectangles, about 1 1/2 inches wide by 3 inches long. Repeat with another 9 slices of bread.
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