Following the Easter Egg morning (see previous post), we had lots of hard boiled eggs. So I made an egg salad by chopping up the boiled eggs and adding some bottled mayonnaise, mustard, salt and pepper. If you’d like some crunch, a little chopped celery or fennel would be a good addition to this salad. A big bowl of this in the fridge usually doesn’t last more than a day or two as it is a favorite in our house. It is so easy to make, relatively nutritious and terrific snack food! I decided to skip the lunch of tacos set out for our daughter and her friends and went rummaging in the fridge for the makings of an impromptu Marketman sandwich… this was the result.
Foraging in the fridge yielded some thinly sliced black forest ham (probably made in the factory of Santis on Yakal and not in the Black Forest), leftover asparagus spears and several whole wheat ciabattas which looked breadier than they should have… I toasted the ciabatta, slathered on some good dijon mustard, layered on the ham(scrunch them up to add volume rather than just laying flat), dolloped on some of the egg salad and topped it all off with some asparagus spears, salt and pepper to taste. The pleasant surprise was after cutting the sandwich in two and taking a picture… doesn’t the cross-section look really neat? If I had to do this again I would add another 5 spears of asparagus for visual impact. The sandwich was really quite good.