Knife Fork Egg Salad Sandwiches With Chives Recipes

KNIFE & FORK EGG SALAD SANDWICHES WITH CHIVES

Steps:

• Arrange eggs in a single layer in medium pot and cover with cold water by 1". Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8-10 minutes undisturbed.
• Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, then drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs.
• Combine eggs, half the chives, celery leaves and salt and pepper to taste in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar and mustard and fold again, being careful not to mash up the eggs.
• Toast bread lightly, then butter each slice on one side. Arrange a bit of the watercress on top of each piece of toast, buttered side up. Dollop each piece with a generous scoop of egg salad. Transfer the sandwiches to plates. Sprinkle with remaining chives and serve immediately.

EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
• Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.