Egg, Cucumber & Smoked  Gouda Spread on Baguette

Egg, Cucumber & Smoked Gouda Spread

on Baguette

25 MIN
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, pickled jalapeño, and zesty spices including paprika and cayenne pepper. A vibrant slaw of cabbage and carrots served on the side perfectly balances the sandwiches’ richness.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Egg, Cucumber & Smoked  Gouda Spread on Baguette
Title
  • 2 Pasture-Raised Eggs
  • 2 Small Baguettes
  • 6 oz Carrots
  • 2 Persian Cucumbers
  • ½ lb Red Cabbage
  • 2 oz Smoked Gouda Cheese
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sugar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
Prepare the ingredients:
1 Prepare the ingredients:

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. 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 the grated carrots and sliced cabbage in a large 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 cheese 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. 

Cook & slice the eggs:
2 Cook & slice the eggs:

While the cucumbers marinate, 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 slaw:
3 Make the slaw:

Meanwhile, in a bowl, combine the 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.

Make the smoked gouda spread:
4 Make the smoked gouda spread:

Meanwhile, in a bowl, combine the mayonnaise, grated cheese, 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. 

Toast the baguettes & serve your dish:
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 halved 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! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

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. 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 the grated carrots and sliced cabbage in a large 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 cheese 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 Cook & slice the eggs:

While the cucumbers marinate, 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. 

Cook & slice the eggs:
Make the slaw:
3 Make the slaw:

Meanwhile, in a bowl, combine the 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:

Meanwhile, in a bowl, combine the mayonnaise, grated cheese, 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. 

Make the smoked gouda spread:
Toast the baguettes & serve your dish:
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 halved 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! 

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