Egg Salad with Salmon Roe on Focaccia
You can make this simple sandwich on other bread as well, in addition to focaccia, as long as you choose a soft bread, with no major flavoring. You don’t want to intrude upon the flavor and fragrance of the salmon roe. This is an excellent example of a very ordinary sandwich that is transformed by a spoonful of something special and a favorite salad of founder of Mangia, Sasha Muniak.
1 dozen large eggs
1 cup mayonnaise
¼ cup chopped dill
1 tablespoon salt
6 focaccia rolls or 12 slices of a mild-flavored soft bread
1 jar salmon roe (10 ounces)
- Hard-boil the eggs in a large pot with a lid: Place the eggs in the pot and add enough cold water to cover them by about 2 inches. Cover the pot and bring the water to a boil over medium heat. When the water boils, turn off the heat and let the eggs cool in the water. By not boiling the eggs vigorously, you avoid the blue ring you frequently see around hard boiled egg yolks.
- Peel the cooled eggs, chop them coarsely in a bowl, and add the mayonnaise, dill, and salt; mix thoroughly
- When ready to make sandwiches, cut open the buns or arrange the bread slices on the counter. Spoon the egg salad on the bottom halves of the rolls or on top of 6 of the bread slices; spoon a generous dollop of salmon roe on top. Finish making the sandwiches with the roll halves or remaining bread slices, pressing them down slightly. Cut in half, and serve.
Prepping in advance: You can get a headstart on the sandwich by cooking the eggs 1 day in advance of making the egg salad. Hard-boil and cool as directed in step 1. Then peel them and place them in a covered container in the refrigerator overnight.
Make the egg salad and assemble the sandwiches just before serving.