Egg Salad Tramezzini

Tramezzini translates roughly into “little something in the middle”. A delicate Italian crustless sandwich.

• Ready In: 31 mins
• Yields: 4 Tramezzini

Ingredients

• 5  large eggs
• 3  medium asparagus spears, woody stems removed
• 1⁄2 cup  lemon mayonnaise (Lemon Mayonnaise)
• 2  tablespoons  lemon mayonnaise (Lemon Mayonnaise)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 8  slices  white bread

Directions

1. Bring a medium saucepan of water to a boil; decrease heat so the water simmers gently.
2. Using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool.
3. While the eggs are cooking, grill the asparagus on a preheated panini grill; grill them for 1 minute until they are warm but still have a degree of crispness to them.
4. Transfer to a cutting board and slice on the bias, about ¼ inch thick.
5. Peel the eggs from their shells; use your fingers to break the eggs in half, transferring the yolks to a mixing bowl and the whites to a cutting board.
6. Break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus.
7. Roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise.
8. Gently fold the ingredients together; the egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise, if necessary; season to taste with salt and pepper.
9. Place half of the white bread slices on a clean work surface; spread about ¼ cup egg salad over each and top with remaining bread slices.
10. Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.