Egg, lemon + caper sandwiches

Egg, lemon + caper sandwiches

By
From
Eat This, My Friend
Serves
1
Photographer
Jade O'Donahoo; Huw Rogers

I work part-time at an excellent bakery, so I have an endless supply of amazing bread. As a result, a great deal of my diet consists of sandwiches in all possible forms and varieties: rolls, bagels, rye, sourdough, wholegrain, fresh, toasted, whatever. And I never tire of them because there are so many possibilities. These are a few of my favourite fillings, and the combos work stuffed into whatever bread-type thing you have. The first three recipes are great fresh sandwiches, the last one should be toasted in a sandwich press.

Ingredients

Quantity Ingredient
1 egg, boiled
1 tablespoon Mayonnaise
1 teaspoon finely grated lemon zest
1 teaspoon chopped baby capers
handful lettuce leaves

Method

  1. Mash the boiled egg in a bowl with a fork.
  2. Add the mayonnaise, capers and zest and stir thoroughly to combine. Season with salt and pepper then spoon into a roll.
  3. Add fresh crisp lettuce and eat!
Tags:
Vegetarian
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