Red Smith Pickled Egg Salad Sandwich

Yield: makes 2 large sandwiches

Ingredients:

  • 5-Red Smith Pickled eggs.

  • 1/4 cup minced sweet Vidalia onion. (I like onions)

  • 1/3 cup real mayo. I recommend either Hellmann’s or Duke's.

  • 1/2 teaspoon Cajun spice.

  • 2-pieces of American or Cheddar cheese.

  • 4-pieces of seeded or non-seeded light rye bread.

Directions:

  • Chop the 5 Red Smith Pickled eggs into small pieces.

  • Add mayo and mix in the onions and Cajun spice.

  • Cover and refrigerate for about 30 minutes.

  • Lightly toast the 4-pieces of seeded or non-seeded light rye bread.

  • Lightly butter and place buttered side down in preheated frying pan on medium high heat, place a piece of the American or cheddar cheese onto each piece of bread. 

  • Evenly coat both bread slices with the Red Smith Pickled eggs salad mix.(Chopped lettuce can be added here at this point)

  • Place other 2 pieces of bread lightly buttered side up on sandwiches frying in pan.

  • Cook time on each side is 3-5 minutes depending on how crispy you like your bread.

Notes:

You can also make a Hoagie/Grinder/Sub version with lettuce, tomato, cheese.

Sandwich, Pickled EggHart Roberts