Crispy, grilled, buttery bread joins a slightly sweet, super savory vegetable-egg patty, smoky ham and melty cheese, and a ridiculous amount of mayo and ketchup for one of the most memorable sandwich experiences of my life. Plus, you'll eat about a whole serving of vegetables and barely even notice.
Ingredients | Egg Salad Sandwich Recipes
⅓ cup julienned carrot
1 cup thinly sliced green cabbage
1 stalk green onion, thinly sliced
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ teaspoon kosher salt, or to taste
2 large eggs
3 tablespoons salted butter, divided
2 thick slices white bread
½ teaspoon white sugar, or to taste
2 thin slices smoked ham
1 slice mild Cheddar cheese
1 tablespoon ketchup, or to taste
1 tablespoon mayonnaise, or to taste
Directions
Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.
You can grate the carrot or use a vegetable cutter instead.
You can use a pinch of Korean chile flakes instead of cayenne. You can use American cheese instead of mild Cheddar.
If you want to use fewer vegetables and 1 egg, you can make a smaller version of the same sandwich.
Info | Egg Salad Sandwich Recipes
prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
1
Yield:
1 sandwich
