Mediterranean Egg Salad Sandwich

Preparation Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper. Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve. Sun-dried vs. fresh tomatoes In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead. Reprinted with permission from William-Sonoma: Cooking at Home by Chuck Williams and Kristine Kidd, (C) 2010 by Weldon Owen Publishing

Preparation Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper. Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve. Sun-dried vs. fresh tomatoes In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead. Reprinted with permission from William-Sonoma: Cooking at Home by Chuck Williams and Kristine Kidd, (C) 2010 by Weldon Owen Publishing