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Curried Egg Sandwiches Get A Modern Makeover
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Read Time:2 Minute, 35 Second

Curried egg sandwiches tend to get a bad wrap, but they are back. Patrick Friesen, Culinary Director at Applejack Hospitality is giving this retro recipe a modern makeover that will be impossible to go past.

June’s Curried Free Range Egg Salad Sandwich with Nori, Kewpie Mayo & Gem Lettuce

egg sandwich Credit: LAUREN GRAY

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Recipe makes 2 sandwiches.

Ingredients:

June’s Curry Mayo (prepared as per the recipe)20g FurikakeCurried Egg Filling (prepared as per the recipe)100g iceberg lettuce (shredded)4 slices of bread

Instructions:

Prepare June’s Curry Mayo:

In a small bowl, mix 200g of Japanese mayonnaise with 10g of curry powder until well combined.

Season to taste with salt and pepper. Set aside.

Prepare the Curried Egg Filling:

Boil 6 eggs in a saucepan for 7 ½ minutes.

Remove the eggs from the saucepan and allow them to cool.

Once cooled, peel the eggs and chop them into small pieces.

Mix the chopped eggs with 40g of the prepared curry mayo. This will be your curried egg salad.

Assemble the Sandwich:

Lay out 4 slices of bread on a clean surface.

Layer the Sandwich:

On the bottom slice of bread, spread a generous amount of the curried egg filling.

Sprinkle Furikake over the curried egg filling for added flavour and texture.

Add a layer of shredded iceberg lettuce on top of the Furikake.

Finally, spread another slice of bread with more of June’s Curry Mayo (if desired) and place it on top of the lettuce.

Complete the Sandwich:

Top the sandwich with the remaining slice of bread to create a sandwich. Cut in half and enjoy!

June’s Salad Sandwich with Cucumber, Tomato, Beetroot, Carrots, Alfalfa, Monster Mayo and Vintage Cheddar

salad sandwich Credit: LAUREN GRAY

Recipe makes 4 sandwiches.

Ingredients:

June’s Monster Mayo (prepared as per the recipe)2 tomatoes (sliced)2 Lebanese cucumbers (sliced)½ tin beetroot2 carrots (grated)1 punnet alfalfa sprouts1 punnet mixed leaf salad leaves8 slices vintage cheddar8 slices of bread

Instructions:

Prepare June’s Monster Mayo:

In a blender, combine 15g dill, 15g parsley, 50g spinach, 100ml EVOO (Extra Virgin Olive Oil), and 500g mayonnaise. Blend the ingredients until smooth. Season the Monster Mayo to taste with salt and pepper. Set aside.

Assemble the Salad Sandwich:

Lay out 8 slices of bread on a clean surface.

Layer the Sandwich:

On the bottom slice of bread, spread a generous amount of June’s Monster Mayo.

Add the sliced tomatoes on top of the mayo.

Place the sliced Lebanese cucumbers on top of the tomatoes.

Add the grated carrots over the cucumbers.

Place the beetroot slices on top of the carrots.

Add a layer of alfalfa sprouts on top of the beetroot.

Finish with a layer of mixed leaf salad leaves.

Place 2 slices of vintage cheddar on top of the salad leaves.

Complete the Sandwich:

Spread more June’s Monster Mayo on another slice of bread (if desired) and place it on top of the cheddar cheese. Cut in half and enjoy!

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