Pickled Beet & Hard-Boiled Egg Sandwiches

with Smoky Mayonnaise

55 MIN

2 Servings

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From the Test Kitchen

Classic Eastern European flavors are at the heart of tonight's dynamic sandwiches. Slices of hard-boiled egg and pickled beet combine with feta, fresh dill, and paprika-seasoned mayonnaise—creating a savory, tangy, and smoky profile. As they cook on the stove, pressing the sandwiches with a heavy pot melds the ingredients into a harmonious filling. To complete the dish, we’re using the beet’s pickling liquid in a dressing for our salad of roasted carrots and baby greens (yours may be arugula or kale).

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Nutrition

PER SERVING
Calories

760 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook & peel the eggs:

Preheat the oven to 475°F. Heat a small pot of water to boiling on high. Once boiling, add the eggs and cook for exactly 10 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice; season with salt and pepper. Wipe out the pot.

2 Prepare the ingredients & make the smoky mayonnaise:

While the eggs cook, wash and dry the fresh produce. Peel the carrots. Quarter lengthwise; cut crosswise into 2-inch pieces. Peel and thinly slice the shallot. Halve the rolls. Roughly chop the dill. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). On a paper towel-lined cutting board, peel and thinly slice the beet. In a bowl, combine the mayonnaise, capers, paprika, and as much of the garlic paste as you'd like. Season with salt and pepper to taste.

3 Roast the carrots:

Place the carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

4 Pickle the beet:

While the carrots roast, in the same pot, combine the beet, vinegar, shallot, and 3/4 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, cover and cook, stirring occasionally, 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Season with salt and pepper to taste.

5 Assemble & press the sandwiches:

While the carrots continue to roast, place the rolls on a clean, dry work surface. Spread a layer of the smoky mayonnaise onto the cut sides of the rolls. Reserving the pickling liquid, drain the pickled beet. Divide the beet, sliced eggs, cheese, and as much of the dill as you'd like between the roll bottoms. Season with salt and pepper. Complete the sandwiches with the roll tops. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Place a heavy-bottomed pot (or pan) on top of the sandwiches; press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board and cut in half on an angle.

6 Make the salad & plate your dish:

While the sandwiches cook, to make the dressing, place the reserved pickling liquid in a bowl; slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste. In a large bowl, combine the baby greens and roasted carrots; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine. Season with salt and pepper to taste. Divide the cooked sandwiches and salad between 2 dishes. Enjoy!