Egg & Cucumber Sandwiches with Smoked Gouda Spread & Peach Salad
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Egg & Cucumber Sandwiches

with Smoked Gouda Spread & Peach Salad

35 MIN
4 Servings
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    From the Test Kitchen

    For our hearty take on an English classic, the cucumber sandwich, we’re layering toasted baguette with crunchy cucumbers, hard-boiled eggs, and a creamy spread of gouda cheese, mayo, and pickled peppers mixed with zesty spices like paprika and cayenne pepper. You'll round it out with a simple romaine and peach salad dressed in a dijon vinaigrette.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    ingredients
    Egg & Cucumber Sandwiches with Smoked Gouda Spread & Peach Salad
    Title
    • 4 Pasture-Raised Eggs
    • 4 Small Baguettes
    • 4 Persian Cucumbers
    • 1 Romaine Lettuce Heart
    • 2 Peaches
    • 1 oz Pickled Peppadew Peppers
    • 4 oz Smoked Gouda Cheese
    • ¼ cup Mayonnaise
    • 1 Tbsp Sugar
    • 2 Tbsps Whole Grain Dijon Mustard
    • 2 Tbsps Apple Cider Vinegar
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. 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. Halve the baguettes. Grate the gouda on the large side of a box grater. Finely chop the peppers. Roughly chop the lettuce. Halve, pit, and thinly slice the peaches. Thinly slice the cucumbers on an angle. In a medium bowl, combine the sugar and half the vinegar; season with salt and pepper. Stir until the sugar has dissolved. Add half the sliced cucumbers; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook & slice the eggs
    2 Cook & slice the 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.

    Toast the baguettes
    3 Toast the baguettes

    Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.

    Make the smoked gouda spread
    4 Make the smoked gouda spread

    Meanwhile, in a bowl, combine the mayonnaise, grated gouda, chopped peppers, and as much of the spice blend as you'd like (you may have extra). Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    Finish & serve your dish
    5 Finish & serve your dish

    In a large bowl, combine the mustard and remaining vinegar. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Add the chopped lettuce, sliced peaches, and remaining sliced cucumbers; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), and sliced eggs. Carefully halve on an angle. Serve the sandwiches with the salad on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. 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. Halve the baguettes. Grate the gouda on the large side of a box grater. Finely chop the peppers. Roughly chop the lettuce. Halve, pit, and thinly slice the peaches. Thinly slice the cucumbers on an angle. In a medium bowl, combine the sugar and half the vinegar; season with salt and pepper. Stir until the sugar has dissolved. Add half the sliced cucumbers; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Cook & slice the 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.

    Cook & slice the eggs
    Toast the baguettes
    3 Toast the baguettes

    Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.

    4 Make the smoked gouda spread

    Meanwhile, in a bowl, combine the mayonnaise, grated gouda, chopped peppers, and as much of the spice blend as you'd like (you may have extra). Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    Make the smoked gouda spread
    Finish & serve your dish
    5 Finish & serve your dish

    In a large bowl, combine the mustard and remaining vinegar. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Add the chopped lettuce, sliced peaches, and remaining sliced cucumbers; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), and sliced eggs. Carefully halve on an angle. Serve the sandwiches with the salad on the side. Enjoy!

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