Happy Fourth!
Every time Fourth of July rolls in, I always feel the lwarmth love for this country rushing in my body. Even though feeling patriotic these days might put you in the fanatic population, I don’t really care. I am happy and proud to be an American at this moment, and I’m always thankful that I’ve given the opportunity to live in this country, hopefully for the rest of my life.
Now, moving on the picture I posted. Since last two weeks, my husband has bought dozen of eggs from his co-worker who has happy hens producing fresh free-range eggs. I am delighted to be able to purchase them because I always think their taste is superior. Some times I didn’t receive all the same size eggs in the crate, some of them were medium, large and extra large. Any medium and extra large eggs would be cooked for the pleasure of eating them, whereas the large size would be used for any baking purpose.
I felt like making sandwich for today’s lunch because it’s quick to make and we’re too busy today to have a normal barbecue fare normally associated with Fourth of July. One of my favorites filling for sandwich is egg salad, and what an appropriate way to use the eggs we bought recently! This particular filling was boosted with bacon slices and red leaf lettuce leaves which added crunchiness to the sandwich. The bread happened to be an Brown Iris Potato Bread that I made earlier instead of regular white sandwich bread. Serve this sandwich with potato chips and pickles, you’ll have a satisfying light meal!
Later on tonight, my son and us will light some sparkles outside, an activity that has been a yearly tradition. Happy Fourth of July everyone!
Egg Salad Club Sandwiches
Serves 4
8 large hard-boiled eggs
15 or more Spanish olives (pimento-stuffed green olives)
1/4 cup very finely chopped celery
Salt
Coarsely ground black pepper
1.4 cup regular mayonnaise plus extra for spreading on toasted bread
1/2 teaspoon Dijon mustard
8 slices good-quality white sandwich bread, lightly toasted
8 slices bacon, fried until crisp and golden
8 crisp red leaf lettuce leaves
6-inch wooden skewers
Shell eggs, chop coarsely, and place in a large nonreactive bowl. Chop olives and add to bowl along with celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently to combine. Stir mayonnaise and mustard together and then add to egg mixture and mix well. Taste and season with more salt and pepper if desired. (The egg salad can be prepared 4 hours ahead. Cover with plastic wrap and refrigerate until needed.)
To assemble sandwiches, spread all bread slices on 1 side very lightly with some mayonnaise. Mound an equal amount of egg salad on each of 4 slices, break bacon slices in half, and arrange 4 halves on each sandwich. Top with lettuce leaves and remaining toasted bread slices. Slice sandwiches on the diagonal with a serrated knife and secure halves with wooden skewers.
To serve, arrange 2 skewered halves on each of 4 dinner plates.
Source: from The Big Book of Backyard Cooking by Betty Rosbottom
P.S. And for our after lunch treat, we had mint-chocolate chip ice cream with strawberries and blueberries that my son and I picked yesterday at my parents’ house.
Thanks for the inspiration. I love egg salad for sandwich filling too and never think of using olives in the mixture. Will try next time.
hey Ven! thanks for stopping by….
Comment by Bookshop — July 5, 2008 @ 4:01 am
Hello Eliza,
Happy 4th happy to hear that you love this country. Aren’t we all?
Thanks for your visit to my site and will be happy to have you to cook & bake in my kitchen. Anytime.. Cheers
hi Elra…anytime….hope to visit you more frequently
Comment by elra — July 5, 2008 @ 8:00 am
Merdeka Liz! hiya gaya gw kek lagi 17 agustus aja yah hahaha. gw gk masak aneh2 4th of july. BBQ aja yg simple.
iya tuh…disini gak merdeka lagi yah… hahaha. seruannya musti, bertahan!
Comment by dwiana — July 5, 2008 @ 8:09 am
duhh bener2 fresh ya buahnya ;D jadi pengen ikutan makan juga
iya nih, lagi musim sih
Comment by elsye — July 5, 2008 @ 11:40 am
waah es krime syeger… sini panas banget euy …
disini udah boleh makan es krim setiap hari Yin
Comment by Ayin — July 6, 2008 @ 12:28 am
Yum Yum! Egg salad is a favorite sort of sandwich for us! Hope you had a happy 4th!
thanks Lori…yes, we did have a great time watching fireworks (on TV)
Comment by RecipeGirl — July 6, 2008 @ 6:43 am
Now I am so envious of you
I really want to taste that super-fresh egg sandwich.
ha-ha…i’m sorry if i didn’t share this with you!
Comment by gattina — July 6, 2008 @ 9:33 am
not a big fan of hard boiled eggs…kalo daku nyontek aku ganti sama telor goreng aja ya…hihi akhir2nya ntar dimakan ma kecap manis ama nasi ga jadi bikin sandwich, dasar ihhhh hehehe
kenapa ya banyak org gak suka sama hard boiled eggs, katanya rasanya itu bikin eneg
aku sih suka segala macem, membabi buta makannya hahaha. itu telor ceplok ama kecap manis dimakan sama nasi emang enak sih, di keluarga ku juga pada doyan…
Comment by rita — July 7, 2008 @ 12:04 am
You guys had loads of fun on the 4th, I see! All your recipes look incredible.
Comment by nina — July 7, 2008 @ 11:07 pm
Eliza..aku suka foto yang BG nya bendera..kereen ooy..
Comment by fitri — July 14, 2008 @ 7:44 am