{"id":1738,"date":"2020-07-14T16:34:03","date_gmt":"2020-07-14T21:34:03","guid":{"rendered":"http:\/\/auntiestacey.com\/?p=1738"},"modified":"2022-04-03T18:09:50","modified_gmt":"2022-04-03T23:09:50","slug":"japanese-sandwich-love","status":"publish","type":"post","link":"https:\/\/auntiestacey.com\/?p=1738","title":{"rendered":"Japanese Sandwich Love"},"content":{"rendered":"
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\"\"I’m about a year behind LA, and even further behind Japan, but I’m all over this. It’s not hard to make. It’s boiled eggs in a bit of baking soda (1\/2 tea for 6-8 eggs). The first few eggs come out at the 6 min mark (aka jammy egg stage), iced bathed, and then peeled. The rest of the eggs continue to boil another 5 mins (aka hard boiled) before being iced bathed and peeled.<\/p>\n

The jammy eggs get cut down the middle whereas the hard boiled eggs get sliced & diced and mixed with a classic deli pasta salad dressing. (I have a recipe for you all.) A bit of sauce (make it up as you go) drizzled over two big slices of thick cut bread that have been toasted on the outside only, and two halves of a jammy egg get laid down before big scoop of the egg salad is dropped and smeared out over top. Close and cut into thirds. Done!<\/p>\n<\/div>\n

Deli Style Salad Dressing:<\/strong>
\n1 C Mayo
\n1 1\/2 tbsp White Sugar
\n1\/8 C White Vinegar
\n2 tbsp Dijon
\n1-2 tea Salt
\n1\/2 tea Black Pepper
\n1\/6 tea Cayene
\n1\/2 C Green Onions (white & green parts)
\n1 C Celery Dice
\n1\/2 C Yellow Onion Small, Thin Chops<\/span><\/span><\/p>\n

Typically this is enough for 4 C of cooked elbow macaroni to make pasta salad (adding in any dice peppers you want with some shredded carrot). Chill the dressing at least 2-3 hrs with cling wrap touching the surface so it doesn’t dry out before added pasta (or egg dice) with herbs. Toss together and serve cold.<\/p>\n