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Dinner Tonight: Open-Faced Egg Salad And Watercress Sandwich

During the time I spent studying abroad in London, I became infatuated with the egg and watercress sandwiches you could buy pre-wrapped at the corner store. I loved how the simple ingredients were transformed into a unique package. Perhaps I loved them so because they were the cheapest possible meal I could find, but I came home with a real hankering for them in all their packaged glory.

I thought it would be easy to recreate them—it’s basically just eggs, mayonnaise, watercress, and bread. I attempted to crack the code a few years back, but something essential was missing and my early interpretations always ended up a tad too creamy and bland. This recipe from Saveur is much better. This recipe spikes that basic mixture with white wine vinegar and mustard, adding a wonderful contrast to the creamy mayo. It’s also advertised as an open-faced sandwich, which allows the watercress to play a more critical roll. But it’s just as good squeezed between two slices of bread.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

Printed from http://www.seriouseats.com/recipes/2008/04/dinner-tonight-open-faced-egg-salad-and-watercress-sandwich-recipe.html

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