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Egg, Cucumber & Smoked Gouda Spread
on Baguette
25 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. 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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NutritionPER SERVING
-
Calories730 Cals (est.)
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fresh
ingredients
Title
- 2 Small Baguettes
-
2 Pasture-Raised Eggs
- 6 oz Carrots
- 2 Persian Cucumbers
- ½ lb Red Cabbage
- 2 oz Smoked Gouda Cheese
- 2 Tbsps Mayonnaise
- 1 Tbsp Dijon Mustard
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Sugar
- 1 oz Sliced Pickled Jalapeño Pepper
- 2 Tbsps Spicy Maple Syrup
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a small pot 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. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a bowl. Thinly slice the cucumbers on an angle. Place in a separate 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 gouda on the large side of a box grater. Halve the baguettes. 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. 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
Make the slaw:
While the eggs cook, in a bowl, combine the spicy maple syrup, mustard, and a pinch of the spice blend. Add to the bowl of prepared carrots and cabbage; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Make the smoked gouda spread:
While the slaw marinates, in a bowl, combine the mayonnaise, grated gouda, half the remaining 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.
5
Toast the baguettes & serve your dish:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the baguettes, cut side down. Cook 4 to 5 minutes, or until browned. Flip and cook 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. Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), and sliced eggs. Serve the sandwiches with the slaw on the side. Enjoy!
6
Make ahead modifications:
Prepare as directed. Cool the prepared sandwiches uncovered, then tightly wrap in foil and refrigerate. Place the slaw in an airtight container; cover and refrigerate. Serve as directed. Enjoy!
1
Prepare the ingredients:
Fill a small pot 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. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a bowl. Thinly slice the cucumbers on an angle. Place in a separate 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 gouda on the large side of a box grater. Halve the baguettes. 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. 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
Make the slaw:
While the eggs cook, in a bowl, combine the spicy maple syrup, mustard, and a pinch of the spice blend. Add to the bowl of prepared carrots and cabbage; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Make the smoked gouda spread:
While the slaw marinates, in a bowl, combine the mayonnaise, grated gouda, half the remaining 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.
5
Toast the baguettes & serve your dish:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the baguettes, cut side down. Cook 4 to 5 minutes, or until browned. Flip and cook 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. Assemble the sandwiches using the toasted baguettes, smoked gouda spread, marinated cucumbers (discarding any liquid), and sliced eggs. Serve the sandwiches with the slaw on the side. Enjoy!
6
Make ahead modifications:
Prepare as directed. Cool the prepared sandwiches uncovered, then tightly wrap in foil and refrigerate. Place the slaw in an airtight container; cover and refrigerate. Serve as directed. Enjoy!
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