Bacon and egg salad sandwich with dukkah and peppery greens
Sandwiches
My favorite summer sandwich, the classic egg salad, just got a whole lot better. A few months ago, I stumbled on Arabella Boxer’s “The Spice Book.” In it I discovered the most marvelous spice, seed and nut blend, called “dukkah,” as well as Ms. Boxer’s excellent recommendation to eat it with eggs. I’ve been hooked, and I mean really hooked, ever since. This recipe is for a basic egg salad, which I make using my homemade garlic and mustard aioli. A fat pinch of dukkah and a small handful of peppery watercress or arugula utterly transform it. Or just use whatever greens you have on hand. We polished off the last bacon in the house at breakfast on the day I made the sandwich for the photos posted here. It was a killer sandwich even without the bacon. Either way, enjoy!!
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