Egg Salad Tramezzini
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Tramezzini translates roughly into “little something in the middle”. A delicate Italian crustless sandwich.
- Ready In:
- 5 large eggs
- 3 medium asparagus spears, woody stems removed
- 1⁄2 cup lemon mayonnaise ($notetemplate1$)
- 2 tablespoons lemon mayonnaise ($notetemplate1$)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 8 slices white bread
- Bring a medium saucepan of water to a boil; decrease heat so the water simmers gently.
- Using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool.
- 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.
- Transfer to a cutting board and slice on the bias, about ¼ inch thick.
- 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.
- Break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus.
- Roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise.
- 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.
- 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.
- Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.
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