Egg & Cucumber Sandwiches with Smoked Gouda Spread & Romaine Lettuce Salad
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Egg & Cucumber Sandwiches

with Smoked Gouda Spread & Romaine Lettuce Salad

25 MIN
+$3.95/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 baguette 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
      810 Cals (est.)
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    fresh
    ingredients
    Egg & Cucumber Sandwiches with Smoked Gouda Spread & Romaine Lettuce Salad
    Title
    • 3 oz Prosciutto
    • 2 Pasture-Raised Eggs
    • 2 Small Baguettes
    • 2 Persian Cucumbers
    • 1 Nectarine
    • 2 oz Smoked Gouda Cheese
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Sugar
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Apple Cider Vinegar
    • 1 Romaine Lettuce Heart
    time-saving
    tips & techniques
    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 cheese on the large side of a box grater. 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. Roughly chop the lettuce. Halve, pit and thinly slice the nectarine. In a large bowl, combine the chopped lettuce and sliced nectarine. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

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

    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 cheese, half the spice blend (you will have extra), and as much of the chopped pepper 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
    5 Finish & serve your dish

    Assemble the sandwiches using the toasted baguettes, smoked gouda spread, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), marinated cucumbers (discarding any liquid), and sliced eggs. Carefully halve the sandwiches on an angle. To make the dressing, in a bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Just before serving, add the dressing to the bowl of prepared lettuce and nectarine; 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 cheese on the large side of a box grater. 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. Roughly chop the lettuce. Halve, pit and thinly slice the nectarine. In a large bowl, combine the chopped lettuce and sliced nectarine. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Make the hard-boiled eggs

    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 cheese, half the spice blend (you will have extra), and as much of the chopped pepper 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
    5 Finish & serve your dish

    Assemble the sandwiches using the toasted baguettes, smoked gouda spread, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), marinated cucumbers (discarding any liquid), and sliced eggs. Carefully halve the sandwiches on an angle. To make the dressing, in a bowl, combine the mustard and remaining vinegar. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Just before serving, add the dressing to the bowl of prepared lettuce and nectarine; 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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