This take on the egg-salad sandwich combines two of my favourite foods: chopped eggs and Caesar salads.
- 8 hard-boiled eggs, chopped or grated
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped anchovies or to taste
- 1/4 teaspoon finely chopped garlic (optional)
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground pepper to taste
- 1/2 small red onion, thinly sliced into rings
- 6 slices brown bread
- 1/4 cup unsalted butter, softened
- 3 leaves romaine lettuce
- 6 slices bacon, fried until crisp and crumbled
Combine eggs, mayonnaise, mustard, anchovies, garlic and Parmesan in a bowl and season with salt and pepper.
Lay red onion slices on a plate and sprinkle with salt (to remove the bitter juice). Let sit for 15 minutes. Pat dry.
Spread each slice of bread with a light coating of softened butter. Divide lettuce between 3 slices of bread, spoon on egg mixture and scatter crumbled bacon and onion rings over them. Top with remaining slices of bread, butter side down, and cut sandwiches in half or into quarters on the diagonal as desired. Makes 3 whole sandwiches or 12 quarters.