Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Egg & Tomato White Bread Sandwich

Mains from Issue 3 – Spring / Summer 2013 – Rough Cut

It’s the 1960s, and on a tiny bucolic island off the coast of New England, 12-year-old Sam, in a coonskin cap and thick-rimmed glasses, escapes Khaki Scout camp to rendezvous with pen pal Suzy, the enigmatic girl with the portable record player who captured his heart. We imagine Suzy wrapping these simple white bread sandwiches (crusts removed, of course) with sea salt and vinegar mayo, ripe tomatoes, and hard boiled eggs in wax paper and packing them in her yellow suitcase along with her storybooks.

serves 4 picnic-worthy sandwiches

  • 4 eggs
  • ½ cup mayonnaise
  • 1 ½ Tbsp cider vinegar
  • ¼ tsp sea salt
  • pinch of sugar
  • 3 to 4 ripe tomatoes
  • 8 slices white bread, crusts removed

  • 1

    Put eggs in a small saucepan with just enough water to cover and bring it to a boil. Once boiling, remove from heat and let stand covered, 10 minutes. Drain and chill completely in ice water. Peel eggs and thinly slice.

  • 2

    Stir together mayonnaise, vinegar, salt, and sugar. Spread bread with some mayo and top with slices of egg and tomato. Wrap in waxed paper and take far and wide.