Spring into Gourmet Tea Sandwiches

By Cal Orey

When I wrote the book The Healing Powers of Tea, I traveled to Canada and visited countless tearooms. I must admit, it's confusing to me how people can pay $75.00 and sit down to a tea feast full of sandwiches, scones, cakes, and cookies.  Not for me but it is pretty to look at. The way to stay lean is to not over indulge but choose a sandwich and savor the tea and more tea, of course! Perhaps a scone to take with you for a later treat is certainly okay in my book (literally).

Several spring seasons ago, a former mom-like neighbor friend of mine from the Beatnik era was making lunch (not at a fancy tearoom but a rustic mountain cabin) when I paid her a visit. It was a basic 20^th century budget-friendly egg salad sandwich. She used plain white bread (the cookie cutter generic type), white eggs, basic mayo, and salt with a side of potato chips. The sandwiches were sliced in half filled with smooth, mushy yellow goo. I was offered a half triangle shape (which I do like) but I passed and ate a boiled egg sprinkled with ground pepper. One, because I’m a picky eater. Two, I’m one of those post-hippie girls and a purist snob. Translation: Brown eggs, dark greens, whole grain bread, and fresh herbs. But I didn’t try and preach my eating style and mum was the word.

Traditional egg salad sandwiches include chopped hard-boiled eggs, chopped, mayonnaise. It can be used on top of greens, too. Egg salad also can be dished up with a creative twist including herbs, spices, and an array of artisan breads. The roots of egg salad sandwiches traces back to John Montagu, 4th Earl of Sandwich, claim food historians who believe it’s about a century old. But I’m switching it up 21^st century-style for all generations. Here is my healthy version of egg salad inspired by good neighbors and good food.

Gourmet Egg Salad Sandwiches

4 large brown, organic boiled eggs

4 tablespoons mayonnaise with olive oil

2-3 teaspoons red onion, chopped (optional)

1/2 cup organic spring baby spinach/kale mix

Ground pepper and fresh herbs (your choice) to taste

½ cup Roma tomatoes, sliced

French artisan baguette, sliced (or whole grain sliced bread, croissant, bagel)

Chives, chopped (optional)

In a bowl, lightly mix boiled eggs, chopped, with mayonnaise, onion, spices and herbs. Keep in chunky.  Put in fridge for about 30 minutes. Spread baguette slices with egg salad. Top with chives. Serves 6. * You can also slice a baguette (or bagel) in small submarine sandwich size. Top one slice with lettuce, egg salad mixture, lettuce, and tomatoes. Cover and eat whole or slice. Serves two.

Sweet Oven Fries: Wash, slice two large russet or sweet potatoes into wedges. Place in shallow pan or on cookie sheet. Drizzle olive oil and butter on top. Add a dash of ground black pepper and sea salt. Bake at 350 degrees for about 30 minutes or until golden brown. Turn at least once to get all potatoes crispy. Place on dish, sprinkle with fresh parsley. Serve with ketchup.

Cold and hot egg salad for unpredictable hump month--off season at Lake Tahoe--full of surprise snow, rain, and sunshine. Both ways with this egg sandwich treat work and provide a bit of a gourmet flair with a rustic touch. Perfect for living and eating in the mountains when you never know what type of weather you’re going to get so it’s best to be prepared. One more thing. Enhance these spring treats with iced or hot tea depending on the temperature outdoors.

— Cal Orey, M.A., is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, and Superfoods) published by Kensington. (The collection has been featured by the Good Cook Book Club.)  Her website is www.calorey.com .