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Recipe: Make April Bloomfield's Salad Sandwich

Try a vegetable-forward sandwich recipe for lunch this week

Chef April Bloomfield has a well-documented infatuation with meat dishes — from burgers to proper English breakfasts. However, last year The Spotted Pig chef came out with her second cookbook, A Girl and Her Greens, which focuses on vegetable-forward fare. "I wanted to show how easy and approachable it is to cook vegetables," Bloomfield told Eater. "If you don't like vegetables, I think this is a good book to start with."

In this recipe from her latest tome, Bloomfield assembles ingredients inspired by the garden salad sandwiches her mother used to make. While the ingredients may feel familiar for a vegetarian sandwich, the salad cream spread is a nice cheffy touch that complements the spring and summer ingredients and provides an alternative to the average mayo-slathered white bread. Find the full recipe below.

SALAD SANDWICHES

Makes 4 sandwiches

4 large eggs
1 pound tomatoes, cut into ¼-inch-thick slices 1 medium crunchy cucumber with minimal seeds, thinly sliced
12 or so rings red onion (preferably young onion)
½ lemon
A few glugs extra-virgin olive oil Maldon or another flaky sea salt
½ pound Little Gem lettuce (about 2 heads) or another crunchy lettuce, root end and floppy outer leaves discarded, cut into ¼-inch thick slices
Eight ¾-inch-thick slices Pullman loaf white bread
A few knobs butter, at room temperature
About 8 tablespoons Salad Cream (See Recipe Below)

Fill a medium pot at least halfway with water and bring it to a boil over high heat. Use a slotted spoon to gently add the eggs to the water and cook them for 7 minutes (set a timer), then run them under cold water until they're fully cool. Lightly tap each egg against the counter to crack the shell all over, then carefully peel them. Slice them however you'd like just before you add them to the sandwich.

Lay the tomato, cucumber, and onion in more or less one layer on a large platter or cutting board. Squeeze a little lemon juice over the veg, then add a good drizzle of olive oil and a sprinkle of salt. Flip them over and rub them gently, just to make sure they're all seasoned.

Spread each slice of bread with butter. Layer the tomato, cucumber, onion, lettuce, salad cream, and eggs on 4 slices of bread: I like to start with the tomatoes, then lettuce, then a good old slather of salad cream, then the eggs, the cucumber, and finally the onion. Top with the remaining bread and give each sandwich a firm but gentle press with your palm. Eat straightaway.

SALAD CREAM

Makes a generous cup

6 large eggs
¼ cup extra-virgin olive oil
¼ cup heavy cream
2 tablespoons red wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 very small garlic clove, roughly chopped
1 teaspoon Maldon or another flaky sea salt
A small handful of tarragon leaves, roughly chopped

Fill a medium pot at least halfway with water and bring it to a boil over high heat. Use a slotted spoon to gently add the eggs to the water, cook them for 10 minutes (set a timer), then run them under cold water until they're fully cool. Lightly tap each egg against the counter to crack the shell all over, then peel them, halve them lengthwise, and pop out the yolks. (Reserve the whites for another purpose, like Salad Sandwiches, page 000, or for nibbling.)

Use the back of a spoon to force the yolks through a mesh sieve into a food processor. Add the oil, cream, vinegar, mustard, garlic, salt, and 2 teaspoons water and process until very smooth and creamy. Add the tarragon and process briefly. It keeps in an airtight container in the refrigerator for up to 2 days.

Video: April Bloomfield's Epic Vegetable Meals for Any Occasion

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