Egg & Cucumber Sandwiches with Smoked Gouda Spread & Persimmon Salad
Fall Produce

Egg & Cucumber Sandwiches

with Smoked Gouda Spread & Persimmon Salad

25 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    For our hearty take on the English classic, the cucumber sandwich, we’re layering toasted baguettes with crunchy cucumbers, hard-boiled egg, and a creamy spread of gouda cheese, mayo, and spicy pickled jalapeño mixed with zesty spices like paprika and cayenne pepper.
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    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
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    ingredients
    Egg & Cucumber Sandwiches with Smoked Gouda Spread & Persimmon Salad
    Title
    • 3 oz Coppa
    • 2 Pasture-Raised Eggs
    • 2 Small Baguettes
    • 2 Persian Cucumbers
    • 2 oz Smoked Gouda Cheese
    • 1 Persimmon
    • 2 oz Arugula
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sugar
    • 1 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Apple Cider Vinegar
    • 1 oz Sliced Pickled Jalapeño Peppers
    Prepare the ingredients & marinate the cucumbers
    1 Prepare the ingredients & marinate the cucumbers

    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. Core the persimmon; halve lengthwise, then thinly slice. Thinly slice the cucumbers on an angle. In a bowl, combine the sugar and half the vinegar; season with salt and pepper. Stir until the sugar has dissolved. Add 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. Finely chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Make the hard-boiled eggs
    2 Make the hard-boiled eggs

    Meanwhile, carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. 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, half the spice blend (you will have extra), and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    Finish & serve your dish
    6 Finish & serve your dish

    Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), sliced eggs, and coppa. Carefully halve the sandwiches on an angle. In a large bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Add the arugula and sliced persimmon; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & marinate the cucumbers
    1 Prepare the ingredients & marinate the cucumbers

    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. Core the persimmon; halve lengthwise, then thinly slice. Thinly slice the cucumbers on an angle. In a bowl, combine the sugar and half the vinegar; season with salt and pepper. Stir until the sugar has dissolved. Add 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. Finely chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Make the hard-boiled eggs

    Meanwhile, carefully add the eggs to the pot of boiling water. Cook 9 minutes for hard-boiled. 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.

    Make the hard-boiled 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, half the spice blend (you will have extra), and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. 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
    6 Finish & serve your dish

    Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), sliced eggs, and coppa. Carefully halve the sandwiches on an angle. In a large bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Add the arugula and sliced persimmon; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!

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