Open-Face Fava and Egg Salad Sandwiches

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
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 750
  • Calories from fat: 42%
  • Protein: 33g
  • Fat: 36g
  • Saturated fat: 6.7g
  • Carbohydrate: 87g
  • Fiber: 2.5g
  • Sodium: 1194mg
  • Cholesterol: 317mg

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. 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. 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. 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.
  4. *Find in the spice aisle at well-stocked supermarkets, Latino markets, and americanspice.com.
  5. 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.
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