Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Open-Face Egg Salad on Black Bread

Name: Open-Face Egg Salad on Black Bread
Yield: 1 sandwich, 4–5 oz (120–150 g) filling
Cuisine: American
Ingredients: 4 oz to 5 fl oz (120 g to 150 mL) Traditional Egg Salad; 4 thin slices (1¾ oz/50 g total) Small vine-ripe tomato; to taste Kosher salt; to taste Freshly ground black pepper; 1 slice (1½ oz/45 g) Pumpernickel bread; 1 sprig Dill; ½ fl oz (15 mL) Mayonnaise, or commercial mayonnaise, in pastry bag fitted with star tip; ½ fl oz (15 mL) Mayonnaise, or commercial mayonnaise, in pastry bag fitted with star tip; ½ fl oz (15 mL) Mayonnaise, or commercial mayonnaise, in pastry bag fitted with star tip

Preparation info

1
sandwich, 4–5 oz 120–150 g ) filling

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 slice (1½ oz/45 g) Pumpernickel bread
4

Americas
Europe
United States
Sandwich
Lunch
Fish course
Pescatarian

Method

Procedure

Finishing

Place the bread on a cutting board.
Spread the egg salad on the bread and smooth the edges.
Cut the sandwich into quarters.
Press a tomato slice onto each piece of the sandwich and season with salt and pepper.
Pipe a rosette of mayonnaise onto each tomato.