Salad Sandwich Recipe
Eat your greens on sliced bread
We're sort of obsessed with chef April Bloomfield's dressing for this sandwich: The tangy, tarragon-spiked salad cream adds serious zing to this crunchy sandwich filled with a ton of veggies and greens. Remember to season and dress the vegetables so that they pack a lot of flavor in each bite. And a final word of warning: These sandwiches are kind of sloppy, but we like them that way.
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To learn more, read "Bread for Greatness."
Recipe adapted from "A Girl and Her Greens," by April Bloomfield
Salad Sandwiches
Learn how to make vegetarian salad sandwich. The tangy, tarragon-spiked salad cream adds serious zing to this crunchy salad sandwich. Get the recipe on Tasting Table.
Prep Time
20
minutes
Cook Time
20
minutes
servings
4
sandwiches
Total time: 40 minutes
Ingredients
- For the Salad Cream
- 6 large eggs
- ¼ cup extra-virgin olive oil
- ¼ cup heavy cream
- 2 tablespoons red wine vinegar
- 1 tablespoon, plus 1 teaspoon, Dijon mustard
- 1 small garlic clove, roughly chopped
- 1 teaspoon kosher salt
- 2 teaspoons water
- ¼ cup loosely packed tarragon leaves, roughly chopped
- For the Sandwich
- 4 large eggs
- 1 pound beefsteak tomatoes, cut into ¼-inch-thick slices
- 1 medium cucumber, thinly sliced
- 1 large red onion, sliced into rounds
- ½ lemon
- Olive oil, to drizzle
- Flaky sea salt, to taste
- Eight ¾-inch-thick slices Pullman loaf white bread
- 3 tablespoons butter, softened
- ½ pound leafy lettuce (such as Little Gem or Bibb), torn into small pieces
- ½ cup salad cream
Directions
- Make the salad cream: Prepare an ice bath. Fill a medium pot at least halfway with water and bring it to boil over high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook for exactly 10 minutes. Remove the eggs and transfer to the ice bath to cool for 1 minute. Peel the eggs, then halve them lengthwise and remove the yolks. Reserve the whites for another use.
- In a food processor, combine the egg yolks, oil, cream, vinegar, mustard, garlic, salt and water. Blend until very smooth. Add the tarragon and pulse a few times. Makes ½ cup.
- Make the sandwich: Prepare an ice bath. Fill a medium pot at least halfway with water and bring it to boil over high heat. Using a slotted spoon, carefully lower the eggs into the water. Cook for exactly 7 minutes. Remove the eggs and transfer to the ice bath to cool for 1 minute. Peel the eggs, then thinly slice and set aside.
- Lay the tomato, cucumber and onion slices on a cutting board. Squeeze the lemon over the vegetables, then add a good drizzle of olive oil and a sprinkle of salt. Toss to make sure all the pieces are seasoned.
- Spread each slice of bread with butter. Layer the tomato, cucumber, onion, lettuce, salad cream, and eggs on 4 slices of bread. Top with the remaining bread and serve right away.
Nutrition
| Calories per Serving | 233 |
| Total Fat | 17.3 g |
| Saturated Fat | 6.6 g |
| Trans Fat | 0.1 g |
| Cholesterol | 156.9 mg |
| Total Carbohydrates | 12.6 g |
| Dietary Fiber | 1.7 g |
| Total Sugars | 3.3 g |
| Sodium | 366.0 mg |
| Protein | 7.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
