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Egg & Spicy Cheddar Cheese Sandwiches
with Butter Lettuce Salad & Coconut Chips
40 MIN
2 Servings
From the Test Kitchen
For tonight's hearty vegetarian sandwich, we're layering toasted baguette with crunchy cucumbers, hard-boiled egg, and a creamy spread of white cheddar, mayo, and spicy tomato achaar. We're serving it with a side of zesty butter lettuce salad, which features mustard seeds, lime-marinated carrots, and coconut chips.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories900 Cals (est.)
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fresh
ingredients
Title
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2 Small Baguettes
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2 Pasture-Raised Eggs
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1 head Butter Lettuce
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6 oz Carrots
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1 Persian Cucumber
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1 Lime
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2 oz White Cheddar Cheese
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2 Tbsps Tomato Achaar
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2 Tbsps Mayonnaise
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1 Tbsp Sugar
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1 oz Sweetened Toasted Coconut Chips
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2 Tbsps Apple Cider Vinegar
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1½ tsps Brown & Yellow Mustard Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater; transfer to a large bowl. Quarter the lime. Thinly slice the cucumbers on an angle into rounds; place in a bowl. Add the vinegar and sugar; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Grate the cheese on the large side of a box grater. Halve the baguettes. Cut off and discard the root end of the lettuce; roughly chop the leaves.
2
Make the hard boiled eggs
Carefully add the eggs to the pot of boiling water. Cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board. Thinly slice, then season with salt and pepper.
3
Toast the mustard seeds & marinate the carrots
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mustard seeds (carefully, as they may pop) and turn off the heat. Let sit, stirring occasionally, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to the bowl of grated carrots; add the juice of 2 lime wedges and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Wipe out the pan.
4
Make the cheese mixture
Meanwhile, in a bowl, combine the mayonnaise, grated cheese, and as much of the tomato achaar as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine.
5
Toast the bread
In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved baguettes, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface.
6
Finish & serve your dish
Assemble the sandwiches using the toasted baguettes, cheese mixture, marinated cucumbers (discarding any liquid), and sliced eggs. To the bowl of marinated carrots, add the chopped lettuce, coconut chips, and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Serve the sandwiches with the salad. Serve the remaining lime wedges on the side, if you'd like. Enjoy!
1
Prepare the ingredients
Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater; transfer to a large bowl. Quarter the lime. Thinly slice the cucumbers on an angle into rounds; place in a bowl. Add the vinegar and sugar; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Grate the cheese on the large side of a box grater. Halve the baguettes. Cut off and discard the root end of the lettuce; roughly chop the leaves.
2
Make the hard boiled eggs
Carefully add the eggs to the pot of boiling water. Cook 9 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board. Thinly slice, then season with salt and pepper.
3
Toast the mustard seeds & marinate the carrots
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mustard seeds (carefully, as they may pop) and turn off the heat. Let sit, stirring occasionally, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to the bowl of grated carrots; add the juice of 2 lime wedges and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Wipe out the pan.
4
Make the cheese mixture
Meanwhile, in a bowl, combine the mayonnaise, grated cheese, and as much of the tomato achaar as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Stir to combine.
5
Toast the bread
In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved baguettes, cut side down. Toast 4 to 5 minutes, or until browned. Flip and toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface.
6
Finish & serve your dish
Assemble the sandwiches using the toasted baguettes, cheese mixture, marinated cucumbers (discarding any liquid), and sliced eggs. To the bowl of marinated carrots, add the chopped lettuce, coconut chips, and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Serve the sandwiches with the salad. Serve the remaining lime wedges on the side, if you'd like. Enjoy!
Tips from Home Chefs