Meat Cheese Bread has been one of Portland's favorite sandwich spots since it opened in 2008. Owner John Stewart has been cooking since he was 14 in his hometown of Albuquerque, New Mexico. He makes just about everything from scratch at MCB, from the perfectly flaky croissants to the pickled veggies and meats. Each sandwich becomes a phenomenal sum of its parts, even one as simple as the egg salad.
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You put all that effort into decorating and hiding the Easter eggs—now what? Eat egg salad sandwiches all week, but of course. The hard-boiled eggs should last about a week in the fridge. We've rounded up our favorite egg salad recipes (curried, Grandma's classic, and one with sardines) and when you get sick of those, there's always deviled eggs, Niçoise salad, and more.
I hesitated to write up this recipe up for two reasons: one, egg salad is as common as the white bread it's served on, and I figure everybody has their own version. And two, there's no secret ingredient here that I'm about to reveal. Still, an egg salad can go from simple to sublime with attention to detail.