Open-Face Fava and Egg Salad Sandwiches

Open-Face Fava and Egg Salad Sandwiches Recipe
Photo: Iain Bagwell; Styling: Emma Star Jensen
Mashed favas and an exotic mix of spices give the familiar egg salad sandwich a makeover. North African--cookbook author Kitty Morse introduced us to the Tunisian spice blend called tabil, which is easy to make with ingredients that may already be in your pantry.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 750
Caloriesfromfat 42 %
Protein 33 g
Fat 36 g
Satfat 6.7 g
Carbohydrate 87 g
Fiber 2.5 g
Sodium 1194 mg
Cholesterol 317 mg

Ingredients

FAVA SALAD
1 1/4 cups double-shelled fava beans (see "How to Double-Shell Favas," below)
2 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt
EGG SALAD
5 hard-cooked large eggs
1 garlic clove
2 teaspoons coriander seeds
1/2 teaspoon ground New Mexico or California chile*
1/4 teaspoon caraway seeds
1/2 teaspoon kosher salt
2/3 cup mayonnaise
8 slices challah bread (preferably with sesame seeds), lightly toasted
2 tablespoons chopped cilantro, plus whole leaves

Preparation

1. Make fava salad: In a bowl, coarsely mash fava beans with a pastry blender. Stir in oil, lemon juice, and salt. Set aside.

2. Make egg salad: Peel and slice eggs; set aside. Using a mortar and pestle, coarsely grind garlic, coriander seeds, chile, caraway seeds, and salt to make tabil. Stir in mayonnaise, mashing mixture a bit.

3. Generously smear one side of toasts with tabil mayonnaise. Arrange a layer of eggs on top, then spoon fava salad over eggs. Scatter chopped cilantro over sandwiches and garnish with cilantro leaves. Serve sandwiches open-face and eat with a knife and fork.

*Find in the spice aisle at well-stocked supermarkets, Latino markets, and americanspice.com.

How to Double-Shell Favas: Makes 2 cups 30 minutes Tear open 3 lbs. fava pods*. Add beans from pods to a pot of boiling salted water and return to a boil. Cook just until beans are tender beneath skin (slit to check), 2 minutes. Drain; rinse with cold water. Peel leathery skin by tearing beans open at rounded ends and popping out beans. *Find at well-stocked grocery stores and farmers' markets. Make ahead: All but the final peeling, up to 1 day, chilled.

Note:

Elaine Johnson,

March 2014
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