Egg, Cucumber & Smoked Gouda Spread on Baguette
Customer Favorite

Egg, Cucumber & Smoked Gouda Spread

on Baguette

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving

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, spicy pickled jalapeño, and zesty spices including paprika and cayenne pepper.

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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
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

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. Roughly chop the lettuce. Quarter, core and thinly slice the persimmon. Combine in a large bowl. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. 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 coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

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

While the cucumber marinates, 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 seasoned eggs. 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!

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Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

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. Roughly chop the lettuce. Quarter, core and thinly slice the persimmon. Combine in a large bowl. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. 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 coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the hard-boiled eggs:

While the cucumber marinates, 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 seasoned eggs. 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!