Best Loaded Egg Sandwich Recipes

SANDWICH ESSENTIALS: LOADED TUNA & EGG SALAD

Sandwich Essentials: Loaded Tuna & Egg Salad image

I love a good egg salad, and I love a good tuna salad; however, for some mysterious reason, I have never combined the two together... until now. I played about with a couple of batches of this recipe, until I liked what I tasted. I worked on it through the late evening, and wee hours of the morning. I do all my best work in the...

Provided by Andy Anderson !

Time 1h

Number Of Ingredients 19

Ingredients

PLAN/PURCHASE
2 slice bacon, cooked crispy and chopped
1 stalk(s) celery, finely diced
2 Tbsp walnuts, rough chopped
3 Tbsp mayonnaise, plain variety
2 Tbsp relish, sweet variety
2 Tbsp parmesan cheese, freshly ground
2 tsp fresh dill, chopped, or 1 teaspoon dry
1 tsp dijon mustard, i prefer grey poupon
1 tsp prepared horseradish
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 large hard-boiled eggs, peeled and chopped
5 oz tuna, more on the tuna later
lettuce leaves, as needed
ADDITIONAL ITEMS
4 slice bread, i like rustic varieties
1 medium thinly-sliced garden tomatoes, for topping
micro-greens, for topping

Steps:

1. PREP/PREPARE
2. The best egg salad begins with the best hard-boiled eggs. I will not recommend any specific way to hard-boil eggs, simply because I am convinced that there is no single way that will work for everyone. With that said, the finished product should have firm whites with a bright-yellow yolk, and no green ring.
3. I make this recipe two ways: with eggs that are firmly cooked, and with eggs where the yolks are a bit runny. For this recipe, we will use firm "hard" boiled eggs.
4. Another important ingredient is the tuna, and for me the choice would be albacore. Albacore is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than other brands. My absolute favorite brand is: Wild Planet. They are 100% sustainably pole and line caught, and they are not packed in oil or water... just nothing but pure tuna, and a bit of sea salt. http://www.wildplanetfoods.com/our-products/tuna/ I can pick up a can of Albacore tuna from another brand for $2.30 a can. Wild Planet costs around $3.80. If you cannot get Wild Planet tuna, no worries, just get tuna packed in water, not oil.
5. Lastly, let us talk about ratio. I tried using more eggs than tuna, and vise/versa. I finally settled on a 50/50 ratio. So, since I am using 5 ounces of tuna, I will use 5 ounces of eggs. Two large eggs come out to almost exactly 5 ounces.
6. Gather your Ingredients (mise en place).
7. In a large bowl, combine the bacon, walnuts, celery, relish, dill, Dijon, horseradish, Parmesan cheese and mayonnaise.
8. Mix together, then add some salt and pepper, to taste.
9. Add the chopped eggs and tuna, then gently fold into the sauce.
10. Cover and place in the fridge for 1 hour. This will give the ingredients a chance to know one another.
11. Toast the bread, and add a light layer of lettuce to two of the bread slices (toasting is optional).
12. Add half of the egg/tuna salad to each half.
13. Add a few thinly-sliced tomatoes.
14. Add some micro-greens.
15. Cover with the other bread slices.
16. PLATE/PRESENT
17. Serve with some chips, fries, or whatever you choose. Enjoy.
18. Keep the faith, and keep cooking.

LOADED EGG SANDWICH

Loaded Egg Sandwich image

If you want to start a debate with chefs, ask them to describe the perfect egg sandwich. Half of them will probably tell you that a proper version is nothing more than two eggs and American cheese on a kaiser roll-the way diners and delis have made it for decades. The rest of the chefs will likely give you a layer-by-layer description of a combo you'd never imagined. And that's where we fall. Behold, our test kitchen's ultimate egg sandwich: soft bun, runny yolk, crispy potatoes and a hit of hot sauce in the most unlikely place.

Provided by Food Network Kitchen

Time 35m

Yield 1 sandwich

Number Of Ingredients 9

Ingredients

1/2 cup frozen waffle fries, hash browns or Tater Tots
2 slices thick-cut bacon
2 slices sharp cheddar cheese
1 tablespoon unsalted butter, at room temperature, plus more for the bun
1 tablespoon hot sauce
1 extra-large egg
Kosher salt
1 brioche bun, split
Sliced avocado and chopped pickled hot peppers, for topping

Steps:

Spread the waffle fries (or other frozen potatoes) on a baking sheet and bake as the label directs. Lightly smash the fries with a spatula and push together to form a circle about the diameter of the bun; set aside on the baking sheet (keep the oven on).
Meanwhile, cook the bacon in a small nonstick skillet over medium heat, turning, until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each piece in half. Wipe out the skillet.
Lay the cheese slices on the fries and return to the oven until melted, about 2 minutes. Meanwhile, melt the butter in the skillet over medium heat. Add the hot sauce and swirl to combine. Crack the egg into the skillet and cook until it starts setting, about 30 seconds. Season with salt and spoon the butter mixture over the egg white until it starts to turn orange-red, about 30 seconds. Cover and cook until the egg white is set, about 1 more minute.
Toast the bun and spread with butter. Slide the cheesy waffle fries onto the bottom bun. Top with the bacon, avocado, egg, peppers and the top bun.