Egg, Cucumber & Smoked Gouda Spread on Baguette
Customer Favorite

Egg, Cucumber & Smoked Gouda Spread

on Baguette

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 simple side salad gets a bright lift from lightly sweet persimmon, one of our favorite seasonal fruits.

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Egg, Cucumber & Smoked Gouda Spread on Baguette
Title
  • 2 Small Baguettes
  • 2 Pasture-Raised Eggs
  • 2 Persian Cucumbers
  • 1 Persimmon
  • 2 oz Smoked Gouda Cheese
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sugar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 head Butter Lettuce
Prepare the ingredients & marinate the cucumbers:
1 Prepare the ingredients & marinate the cucumbers:

Place an oven rack in the center of the oven, then 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. Cut off and discard the root end of the lettuce; roughly chop. Quarter, core, and thinly slice the persimmon. Combine in a large bowl. Thinly slice the cucumbers on an angle. Place in a bowl. Add the sugar and half the vinegar; 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. 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:

While the cucumbers marinate, 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. 

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:

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, 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. 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! 

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, then 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. Cut off and discard the root end of the lettuce; roughly chop. Quarter, core, and thinly slice the persimmon. Combine in a large bowl. Thinly slice the cucumbers on an angle. Place in a bowl. Add the sugar and half the vinegar; 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. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

2 Make the hard-boiled eggs:

While the cucumbers marinate, 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. 

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:

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, 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. 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! 

Browse Steps
1 of 5