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
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Egg & Cucumber Sandwiches with Smoked Gouda Spread & Romaine Lettuce Salad
    Title
    • 2 Pasture-Raised Eggs
    • 2 Small Baguettes
    • 2 Persian Cucumbers
    • 1 Persimmon
    • 1 Romaine Lettuce Heart
    • 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 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Apple Cider Vinegar
    • 1 oz Sliced Pickled Jalapeño Pepper
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & marinate the cucumbers
    1 Prepare the ingredients & marinate the cucumbers

    Preheat the oven 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. Place in a separate, large bowl. Core the persimmon; halve lengthwise, then thinly slice. Add to the bowl of chopped lettuce. 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

    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 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

    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, 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 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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    Egg & Cucumber Sandwiches

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

    Preheat the oven 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. Place in a separate, large bowl. Core the persimmon; halve lengthwise, then thinly slice. Add to the bowl of chopped lettuce. Finely chop the pepper. 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 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface.

    4 Make the smoked gouda spread

    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, 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 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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