Pickled Beet & Hard-Boiled Egg Sandwiches with Smoky Mayonnaise

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Pickled Beet & Hard-Boiled Egg Sandwiches with Smoky Mayonnaise

Ingredients
2 Eggs

1 1/2 Tbsp Capers, roughly chopped
1 clove Garlic, pressed
1/8 tsp Smoked Paprika

2 Carrots, quartered lengthwise and cut crosswise into 2-inch pieces
1 Red Beet, see instructions for prep
1/4 cup Red Wine Vinegar
1 Shallot, peeled and thinly sliced
3/4 cup water

2 Ciabatta Rolls, halved
1 bunch Dill, roughly chopped
1/4 cup Crumbled Feta Cheese
2 oz Baby arugula

Instructions:

Preheat the oven to 475°F. Heat a small pot of water to boiling on high. Once boiling, add the **eggs** and cook for exactly 10 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice; season with salt and pepper. Wipe out the pot.

While the eggs cook, prep remaining ingredients. For the **beet**: On a paper towel-lined cutting board, peel and thinly slice. In a bowl, combine the **mayonnaise**, **capers**, **paprika**, and as much of the **garlic** as you’d like. Season with salt and pepper to taste.

Place the **carrots** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.

While the carrots roast, in the same pot, combine the **beet**, **vinegar**, **shallot**, and **water**. Season with salt and pepper. Heat to boiling on high. Once boiling, cover and cook, stirring occasionally, 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Season with salt and pepper to taste.

While the carrots continue to roast, place the **rolls** on a clean, dry work surface. Spread a layer of the **smoky mayonnaise** onto the cut sides of the rolls. Reserving the **pickling liquid**, drain the pickled beet. Divide the **beet**, sliced **eggs**, **cheese**, and as much of the **dill** as you’d like between the roll bottoms. Season with salt and pepper. Complete the sandwiches with the roll tops. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Place a heavy-bottomed pot (or pan) on top of the sandwiches; press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board and cut in half on an angle.

While the sandwiches cook, to make the dressing, place the **reserved pickling liquid** in a bowl; slowly whisk in 1 tablespoon of olive oil until well combined. Season with salt and pepper to taste. In a large bowl, combine the **baby greens** and **roasted carrots**; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine. Season with salt and pepper to taste. Divide the cooked sandwiches and salad between 2 dishes. Enjoy!

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
1520
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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