 |
Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 9 |
|
Tramezzini translates roughly into “little something in the middle”. A delicate Italian crustless sandwich. Ingredients:
5 large eggs |
3 medium asparagus spears, woody stems removed |
1/2 cup lemon mayonnaise (lemon mayonnaise) |
2 tablespoons lemon mayonnaise (lemon mayonnaise) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
8 slices white bread |
Directions:
1. Bring a medium saucepan of water to a boil; decrease heat so the water simmers gently.
2. Using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool.
3. While the eggs are cooking, grill the asparagus on a preheated panini grill; grill them for 1 minute until they are warm but still have a degree of crispness to them.
4. Transfer to a cutting board and slice on the bias, about 1/4 inch thick.
5. Peel the eggs from their shells; use your fingers to break the eggs in half, transferring the yolks to a mixing bowl and the whites to a cutting board.
6. Break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus.
7. Roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise.
8. Gently fold the ingredients together; the egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise, if necessary; season to taste with salt and pepper.
9. Place half of the white bread slices on a clean work surface; spread about 1/4 cup egg salad over each and top with remaining bread slices.
10. Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.
|
|