Friday, August 12, 2016

Farmer's Market Finds: The Best Damn Deviled Egg Salad Sandwich with Crispy Prosciutto, Peppery Arugula, Soft Herbs, + Sriracha Powder on Buttered White Bread

As long as I can remember, I have never liked deviled eggs or egg salad sandwiches. However, that was all changed when we went to our favorite restaurant, JCT Kitchen, and we ordered some of their famous deviled eggs with country ham. I've made and posted their recipe here (with my own little twist) and they were fab. So I thought, why not turn them into a deviled egg sandwich? Now to make this sandwich even better, I used my favorite items that I found at our local farmer's market. This baby arugula is to die for... if you're in the local Atlanta area, stop by the Peachtree Road Farmer's Market and buy some of this arugula from Abundant Harvest Gardens. We normally have to buy two bags every Saturday, one to cook with and one to snack on during the ride home. I don't think I can adequately describe the flavor of these greens. It is nothing like the arugula you buy at the grocery store that is sorta peppery... this shit is straight up wasabi. I literally can't rave about it enough. I'm also in love with this bread. It's from another vendor at the farmer's market, TGM Bread. But anyway, back to this sandwich... you start by boiling a dozen of eggs until they are just cooked through. In the bowl of a standing mixer, beat together the yellow egg yolks, homemade mayo or aioli, softened goat cheese, minced cornichons + shallots, dijon mustard, white balsamic reduction, and a whole mess of fresh herbs (chives, tarragon, basil, and parsley to be exact). Then all you have to do is fold in the diced up egg whites and season with salt + pepper. The one component left, that really takes this recipe over the top, is the crispy prosciutto. I've had all different kinds of egg salad sandwiches, most of them had bacon them, and it just didn't taste quite right. I love the flavor of the country ham/prosciutto on JCT's deviled eggs, so I thought that would be perfect on a sandwich. But, one thing that had to be changed was the texture. This was easily solved by baking some prosciutto until the fat rendered and began to crisp up. Essentially, because it is so thinly sliced, the meat practically melts on your tongue, so that you have delicious-porky-goodness with each bite. All that you have to do is assemble the sandwiches. Get your gorgeous loaf of white bread and fry it in some butter until golden brown + toasted. Next, you slather on a thick heap of that herbed egg salad, followed by a sprinkling of homemade sriracha powder. Finally, you just lay on some slices of that crispy prosciutto and a mound of those spicy arugula greens. The only thing left to do is to devour it. And trust me, that is the easiest and yummiest part of the recipe! Enjoy :)

For the Crispy Prosciutto:
6oz Thinly Sliced Prosciutto
EVOO, For Brushing
3-4 Sprigs of Fresh Rosemary
Fresh Cracked Pepper

For the Herbed Egg Salad:
12 Extra Large Eggs
¼C + 1T Homemade Aioli
3 Cornichons, Finely Minced
1 Small Shallot, Minced
2T Goat Cheese, Room Temperature
2t Dijon Mustard
1T White Balsamic Reduction (honey may be substituted if needed)
2T Fresh Chives, Snipped
1T Fresh Tarragon, Minced
2t Fresh Basil, Minced
1t Fresh Parsley, Minced
Kosher + Fresh Cracked Pepper, To Taste

For the Deviled Egg Salad Sandwiches:
Prepared Crispy Prosciutto Slices
Prepared Herbed Egg Salad
Fresh Baby Arugula
Homemade Sriracha Powder, For Sprinkling
Buttered, Toasted Slices of White Bread

1. For the Crispy Prosciutto: Preheat the oven to 375 degrees and line two baking sheets with parchment paper. Divide the prosciutto evenly between both baking sheets, making sure to lay them flat. Brush the tops of the prosciutto with some EVOO and scatter the fresh sprigs of rosemary on top. Bake the prosciutto until the fat turns golden and the meat is darker in color. This will take about 15 minutes (making sure to rotate baking sheets from top to bottom halfway through the baking time). Using tongs, carefully transfer the prosciutto to paper towels to drain (it will continue tot crisp as it cools). Set them aside until you are ready to assemble the sandwich. 
2. For the Herbed Egg Salad: In a large pot, cover the eggs with cold water and bring them to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10-12 minutes. Transfer the eggs to an ice water bath until chilled, about 5-10 minutes. In the bowl of a standing mixer that is fitted with the whisk attachment, mix together the aioli, minced cornichons, goat cheese, Dijon mustard, white balsamic reduction, and minced shallots. Peel the eggs and slice them in half, and then scoop out the yellow egg yolk. On a cutting board, dice up the egg whites into bite size pieces and set them aside. Add the yolks to the bowl of aioli; beat this mixture until it is light and fluffy. Gently fold in the diced egg whites and herbs into the whipped egg yolk-aioli mixture. Finally, season with salt and pepper to taste. Place the egg salad in the refrigerator until you are ready to assemble your sandwich.
3. Assembling the Sandwiches: In a small sauté pan, toast your bread in a little bit of butter until it is golden brown. Remove the bread from the heat and allow it to cool slightly. Top one slice of the bread with the herbed egg salad, a sprinkle of Sriracha powder, a few strips of crispy prosciutto, and a pile of fresh baby arugula, followed by the other slice of bread. Enjoy while the arugula is still crisp!

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