I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.
Amighetti's is a well known Italian restaurant in St. Louis, where I grew up. They have a great deli sandwich that I still crave to this day (even out here in CA). It has a really delicious spread that makes it different from other sandwiches. The true key is their famous bread, but in a pinch, you can make this sandwich at home with your own bread.
One of the world's best sandwiches and great picnic fare! This has to be made ATLEAST 30 minutes before consuming and pressed with weights in the fridge to kind of 'meld' and 'marry' all the wonderful flavours together.
In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch. They only take 5 - 10 minutes to make! Adapted from Mezzetta web site. Cheese is produced in New England, the West and the Mid West.
This is my ABSOLUTE FAVORITE sandwich for lunch!! It is very filling, and very healthy. If you can, add about 1/4 c. alfalfa sprouts and it is even better! (Unfortunately, I haven't been able to get sprouts for a while now:( Make sure you layer the ingredients as they are written, though. If you put the cukes on the bottom, you will end up with a soggy mess. I know it sounds weird, but if you like veggies, you will love this sandwich. It is also good with ham. Give it a try:)
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