The old saying goes that everything is bigger and better in America. Sandwiches definitely fit the bigger bill, but maybe not better. Equal and different in deliciousness is how I will judge this taste contest.
I’ll never forget my first American work day lunch at the hospital canteen in Elmira, New York.
I ordered a sandwich at the deli counter, expecting a one inch high Irish sandwich, only to be astounded by the door-step size mountain that appeared before me.
I don’t think I finished a quarter of that sandwich. I quickly learned to order a half sandwich for lunch in the hospital canteen.
These salad sandwiches would fit the category of tea sandwich in America.
Here’s how I make them
Here’s a list of what you’ll need. Check out the printable recipe below for exact quantities, where you can choose between US and Metric measurements.
sandwich bread
butter to spread on bread
hard boiled eggs
Roma tomato or small petite tomatoes
green onions or scallions
butter lettuce
mayonnaise
Salt and pepper
Here’s a quick video showing how I make these savory sandwiches. Or just keep reading for step-by-step photos and written instructions.
Let’s start by preparing the filling for these sandwiches. It’s basically mashed hard boiled egg with tomatoes, shredded lettuce and diced green onions.
It’s important to scoop the pulp and seeds out of the tomatoes and only use the outer flesh.
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