991. GRILLED VEGETABLE SANDWICH with EGG SALAD and BACON

makes 4 sandwiches


8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf)
12 stalks grilled asparagus (about 1/2 a bunch)
8 grilled scallions, cut in half
4 slices cooked bacon, crumbled
3/4 cup Egg Salad Gribiche (recipe below)

Top 4 slices of bread each with 3 stalks of asparagus and 2 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve.


Egg Salad Gribiche

makes 2 1/2 cups

6 freshly hard-cooked large eggs
2 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped cornichons
1 tablespoon finely chopped capers
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chervil

Peel the hard-cooked eggs and separate the whites from the yolks, reserving each separately. In a medium mixing bowl, use a wire whisk to mash the egg yolks until they resemble cornmeal, about 1 minute (some pea-size pieces will remain). Add mustard and continue mashing until it is well incorporated. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking. Stir in vinegar, salt, and pepper. Finely chop the egg whites and add to the yolk paste. Add cornichons, capers, and herbs, and fold together until evenly combined. Taste egg salad and adjust seasoning as necessary.


courtesy of: Aïda Mollenkamp, CHOW